Roasted Mushroom Caps Stuffed with Sausage
makes 24 pieces
NOTE: Prepare stuffing while mushrooms caps are
roasting.
24 large mushrooms, stems discarded and caps wiped clean
2 tablespoons olive oil
Salt and ground black pepper12 ounces bulk pork sausage
4 slices white bread, torn into large pieces
1 large shallot, coarsely chopped
1 large garlic clove, coarsely chopped
1 tablespoon mustard
2 teaspoons balsamic vinegar
2 tablespoons port wine
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
INSTRUCTIONS:
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss mushroom caps, oil, and salt and pepper to taste in medium bowl. Arrange caps, gill-side down, in single layer on large baking sheet. Roast until mushrooms have released some juice and are brown around edges, about 15 minutes. Remove pan from oven and turn caps over with metal spatula. Continue to roast until mushroom liquid has evaporated completely and mushroom caps are uniformly brown, 5 to 10 minutes longer.
2. Meanwhile, place sausage in medium skillet over medium-high heat and sauté until brown, about 5 minutes. Drain excess fat.
3. Place cooked sausage, bread, shallot, and garlic in food processor. Pulse until coarsely chopped, about 10 one-second pulses. Transfer filling to small mixing bowl and stir in remaining ingredients, including 1 teaspoon ground black pepper.
4. When mushrooms caps are uniformly brown, remove pan from oven and fill each mushroom with a heaping tablespoon of filling (or more depending on mushroom's size). Continue baking until filling is golden brown and hot throughout, about 15 minutes. Transfer to platter and serve immediately.