SAUSAGE STUFFED MUSHROOMS

—Two-bite delight – serve hot or room temperature—
Yield: 24 – 28 mushrooms
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24 – 28 2-inch white or brown mushrooms
1 Tbsp. olive oil
2 large cloves garlic, crushed
4 green onions, thinly sliced (1/3 cup)
2 Tbsp. dry sherry, mirin or sweet white wine*
2 tsp. lemon juice
1 lb. FLETCHER’S Ground Mild Italian Pork Sausage*
¼ cup fine dry breadcrumbs
6 Tbsp. shredded Parmesan cheese
¼ cup (2 oz) goat cheese (optional)

1. Brush mushrooms or wipe with damp paper towel. With a paring knife loosen stems and remove completely. Trim thin slice from bottom of stems. Slice stems lengthwise 3 – 4 times, then roll 90° and slice once. Turn and slice thinly crosswise. Set aside. (About 1 ¼ cups.)
2. In a non stick fry pan, heat oil. Add mushroom stems, garlic, and onions. Stir and cook on medium heat until moisture has evaporated, about 5 minutes. Stir in sherry, heat until evaporates. Transfer mixture to a bowl. Stir in lemon juice.
3. In the same fry pan, finely crumble and pre-cook sausage meat following package directions. Add to sautéed vegetables.
4. Stir in crumbs, 3 Tbsp. parmesan, and crumbled goat cheese.
5. Arrange oven rack in 2nd highest position; preheat oven to 375° F. Line baking sheet with parchment paper.
6. Using fingers, press a clump of filling into each mushroom cap, and place on baking sheet. Press a little parmesan on top of each mushroom.
7. Bake 9 minutes, then turn on broiler for 1 – 2 minutes to brown lightly. If mushrooms start to weep, remove and place each mushroom on paper towel before plating.

*TIPS:

• For variation, choose FLETCHER’S Ground Pork or Ground Pork Sausage, adding 2 tsp. tarragon and ½ tsp. pepper when sautéing mushroom, onion and garlic
• Replace sherry with apple juice or chicken stock
• Stuffed caps can be made ahead of time, and refrigerated. Increase baking time to 10 minutes.