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APPETIZER WEEK: SAUSAGE STUFFED MUSHROOMS

Those who host holiday gatherings know that the finger foods make the event. This week, we'll offer appetizer ideas for those struggling to pull together party menus. This appetizer comes from the new KitchenAid Best Loved Recipes cook book.

INGREDIENTS

30 medium fresh mushrooms

1 slice white bread

1/2 lb. pork shoulder, cubed

1 tablespoon chopped fresh parsley

3/4 teaspoon salt

1/4 teaspoon dried sage

1/8 teaspoon black pepper

4 oz. mozzarella cheese, shredded

DIRECTIONS

Remove stems from mushrooms; set caps aside. Process mushroom stems in food processor; set aside. Place bread in food processor and process into course bread crumbs; set aside.

Process pork in food processor until ground. Place pork in bowl of electric stand mixer. Add parsley, salt, sage and pepper. Turn mixer to low and mix one minute or until well combined. Brown sausage mixture in skillet over medium heat.

Remove with slotted spoon, leaving fat in pan. Add mushroom stems to fat and cook and stir three minutes. Remove from heat and set aside.

Combine cheese, mushroom stems, bread crumbs and sausage in large bowl.

Fill mushroom caps with sausage/cheese mixture. Place on baking sheets and bake at 450 degrees for 15 minutes. Serve hot.

Makes 30 mushrooms.

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