Compliments of Chef Sebastian Soares, Norwalk, CT
Product used in this recipe:
INGREDIENTS:
| 4 links | Sausages by Amylu Apple & Gouda Cheese Chicken Sausage |
30 large
| White mushrooms
|
| 1/2 | Small onion
|
2 Tbsp.
| Corn flake crumbs |
1/2 cup
| Bread crumb, fine
|
2 Tbsp.
| Butter, melted |
2 Tbsp.
| Parmesan cheese, grated
|
3 Tbsp.
| Dry sherry
|
1/4 cup
| Parsley, chopped
|
2 pinches
| Sage, chopped
|
| | Vegetable or chicken broth, to taste |
| | Salt, pepper and garlic powder, to taste |
DIRECTIONS:
- Wash mushrooms and let dry thoroughly.
- Shave tops to sit flat on baking sheet; break off stems and set aside.
- Dice stems & onion; place in medium-size microwave-safe bowl.
- Heat in microwave on high for approx. 1 minute.
- Dice Sausages by Amylu Apple & Gouda Cheese Chicken Sausage into very small pieces; set aside.
- Remove bowl from microwave; add corn flake & bread crumbs, cheese, sherry, parsley & sage, mixing thoroughly.
- Add just enough broth to mixture to bind ingredients.
- Fold in diced sausages; season with salt, pepper & garlic powder.
- Spoon filling into mushroom caps; sprinkle with additional parmesan cheese.
- Bake in preheated 350° oven for 10 minutes, or until mushrooms are lightly browned; serve warm.
