Stuffed Mushrooms – GFCFSF

January 19, 2014

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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.

Breadcrumbs
Breadcrumbs

Stuffing
Stuffing

Stuffed Mushrooms - GFCFSF
Stuffed Mushrooms - GFCFSF

Stuffed Mushrooms - GFCFSF
Stuffed Mushrooms - GFCFSF