Chestnut and Sausage Stuffed Mushrooms

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I was browsing through America’s Test Kitchen recently when I saw a recipe for stuffed mushrooms where they baked the mushroom caps first on their own to release the excess liquid. They then stuffed the caps with a tasty stuffing and baked it just enough to heat the filling and crisp the top. I had a new stuffed mushroom recipe I wanted to try so I didn’t use the recipe from America’s Test Kitchen, but I did try out their method for cooking the mushrooms first which worked out perfectly. The filling I wanted to try out for fall includes chestnuts, sausage, cheese, and cheese. When buying mushrooms to stuff, make sure you buy them quite large because they will shrink a lot as they cook. I often make stuffed mushrooms for our wine tasting evenings with guests because I can make them ahead of time, then cook them just before serving.

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Buon Appetito!
Deborah Mele 2013

Chestnut and Sausage Stuffed Mushrooms

Ingredients:

  • 8 Large Mushrooms
  • 6 Tablespoons Olive Oil, Divided
  • 2 Italian Sausage Links, Removed From Casings
  • 1 Small Onion, Peeled & Finely Diced
  • 2 Cloves Garlic, Peeled & Minced
  • 1/2 Cup Canned Or Jarred Chestnuts, Finely Chopped
  • 1/2 Cup Coarse Fresh Breadcrumbs
  • 3 Tablespoons Marsala Wine
  • 1/2 Teaspoon Chopped Fresh Thyme
  • 1/2 Teaspoon Chopped Fresh Rosemary
  • Salt & Pepper
  • 1/4 Cup Grated Pecorino Cheese

Directions:

  1. Preheat oven to 375 degrees F.
  2. Remove the stalks from the mushrooms and wipe the caps with a damp cloth.
  3. Toss the caps with half the olive oil to lightly coat.
  4. Lay the caps open end down on a baking sheet and bake for 10 minutes, then turn over and cook for another 10 minutes.
  5. Remove from the oven and drain off any liquid.
  6. Trim the mushroom stalks, and dice finely and measure out 1/2 cup.
  7. In a heavy skillet, cook the sausage, breaking it up as it cooks with two forks.
  8. Add the chopped mushrooms, onions, garlic, and chestnuts and cook until the onion is soft.
  9. Add the marsala wine and cook until it is absorbed, then add the breadcrumbs, thyme and rosemary, and stir to mix well.
  10. Remove from the heat and stir in the cheese.
  11. Fill the mushroom caps, piling it into the cavity.
  12. Bake for another 15 or 20 minutes or until crisp and golden brown.
  13. Serve warm or at room temperature.