Brie topped mushrooms stuffed with sausage, olives, and red pepper 1 lb cremini mushrooms, stemmed and stems chopped 1 clove garlic, minced 4oz mild Italian pork sausage (you can use chicken, too) ½ roasted red pepper, finely diced 1 shallot, minced 2 oz kalamata olives, finely chopped Leaves from 2 thyme sprigs Pinch of dried sage Salt and pepper ½ wheel of Brie cheese, cut into 1” square pieces, ¼” thick Olive oil Preheat oven to 400 degrees. Heat large pan over med-high heat and add sausage, cook until browned, about 5-6 minutes. Remove from pan and place on paper towel-lined plate. After mushrooms have been de-stemmed, place caps, bottom side up, on cooking sheet and bake on 400 for 7 minutes. Meanwhile, remove pork fat from pan and add 1 tbl olive oil. Place pan over medium heat. Add garlic and shallot and cook for 2 minutes. Add chopped mushroom stems, red pepper, olives, thyme, sage, and salt and pepper to taste. Cook for several minutes more until stems are browned. Once sausage has cooled, run a knife through it a few times to chop finely. Add sausage to pan with pepper and olives. Stir to mix well. Remove from heat and let cool. Once mushroom caps and sausage mixture have cooled, stuff caps with as much mixture as possible. Top with Brie squares. Turn oven to broil and place mushrooms under heat for 2 minutes, making sure not to over cook. Done! So good. Perfect as an app or dinner alongside a salad. Enjoy, pics to follow
Posted on: Fri, 27 Sep 2013 00:57:33 +0000
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