Stuffed Mushrooms – GFCFSF
January 19, 2014
Stuffed Mushrooms - GFCFSF
16 ounces mushrooms (about 20), either white button, cremini or baby portabellas
oil (I used olive but use whatever you like)
1/2 cup onion, minced
2 cloves garlic, minced fine
2 Tablespoons fresh parsley, minced
2 teaspoons fresh thyme, taken off the stems and chopped
2 Tablespoons dry sherry or stock
1/3 cup cooked, crumbled pork sausage, casing removed (optional if you want to make this vegetarian)
4 Tablespoons GFCFSF bread crumbs (I put one slice of bread into a coffee grinder to make my crumbs)
2 egg yolks
salt and pepper
Wipe the outside of the mushrooms with a paper towel to remove any dirt. Remove stems and chop them fine. In a dish, toss mushroom caps with 2 T oil (to aid in cooking) and set top side down in baking dish. Note: mushrooms absorb oil so don't add too much, you don't want them to be greasy.
In saute pan, heat 2 T oil and cook chopped mushroom stems and onions on medium heat with 1/2 teaspoon salt. Cook 5 minutes then add garlic, stir and cook until onions are soft. Remove to a mixing bowl.
To the onion mixture, add parsley, thyme, sherry, 1/2 teaspoon pepper, 1 teaspoon salt, cooked sausage, bread crumbs and egg yolks. Mix well and spoon into mushroom caps.
Bake at 350 for 25 minutes. Serve hot or warm.