Friday, February 4, 2022

Rosie Makes Stuffed Mushrooms.

I'm what you'd call a "make do" sort of cook.  I "make do" with whatever I have.  And what I have today is some leftover mushrooms, some sausage, and some spinach.  I believe I have breakfast.  Or a lovely appetizer.

What you'll need:
Parmigiano Reggiano
No Parm?   Try mozzarella.
Panko breadcrumbs 

I'm not giving you exact amounts because there are none. And there's no "recipe."
Just work with me here.

Brown some sausage in a medium skillet, breaking it up with a spatula.

While the sausage is cooking prepare the mushrooms.
Scoop out the stems ...
... leaving a fillable cap.

Save the stems.
Choppy choppy on the stems and maybe add in a whole mushroom or two for good measure.

Add some butter to the sausage.

Chop some onion too.

Add in the chopped onions ...
... and the chopped mushrooms to the sausage.
And let that cook for a couple minutes, stirring.

Get a big handful of spinach.

Chop up that spinach and ...
... add it to the sausage, onions, and mushroom mixture.

Stir it around and let the spinach wilt.
About a minute.
Ready to stuff.

Spoon sausage mixture into caps, mounding.
Fill up caps.

Sprinkle grated Parmigiano Reggiano over top.
Parmigiano Reggiano is the real deal.  "Parmesan" is the bastard American cousin.
Use Parmigiano Reggiano.
Here's where I explained about Parmigiano Reggiano in case you're interested.

Sprinkle on some breadcrumbs.

Ready for the oven.  

Oh wait!  For some extra flavor, pour a little sherry in the pan if you like, just so it steams and infuses the mushrooms with its alcoholic goodness.

Bake at 350° for about 13 minutes.  Until the cheese is nicely melted and golden.



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