Ketchikan Stuffed Mushrooms

Name: Ketchikan Stuffed Mushrooms
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 32
Cuisine: Global
Ingredients: 1 Tbsp canola oil, as needed to saute sausage and coat mushrooms; 454 grams chorizo sausage, casings removed; 118 milliliters Parmesan; 32 servings Salt and pepper; 710 milliliters fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces; 454 grams 32 large white button mushrooms (about , cleaned and stems removed

You can never have too many hor d'oeuvre recipes, so give Ketchikan Stuffed Mushrooms Head to the store and pick up salt and pepper, spinach, parmesan, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is a good option if you're following a gluten free diet.

Instructions

Heat a small amount of canola oil in a saute pan over medium-high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the sausage meat and brown.

Ingredients you will need

Ground Pork Sausage

Drain off any excess fat and add spinach. Cook together until flavors integrate and spinach softens, 3 to 5 minutes.

Ingredients you will need

Spinach

Remove from heat and let cool.

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Season mushroom caps with salt and pepper and toss with canola oil. Stuff mushroom caps with sausage/spinach mixture and sprinkle with Parmesan. Brown in oven and serve.

Ingredients you will need

Salt And Pepper