Spicy Sausage-Stuffed Mushrooms

Recipe Ingredients

1 tablespoon	15ml	Olive oil - plus additional
		For brushing the mushroom caps
1		Chorizo or pepperoni - skinned, chopped
		Fine
1/3 cup	20g / 0.7oz	Minced onion
1		Garlic clove - minced
1 lb	454g / 16oz	Large mushrooms - (abt 14) - stems removed
		Carefully and chopped fine
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Medium-dry Sherry
1/2 cup	73g / 2.6oz	Coarse fresh bread crumbs - toasted lightly
1 cup	198g / 7oz	Egg yolk - beaten lightly (large)
2 tablespoons	30ml	Minced fresh parsley leaves

Recipe Instructions

In a skillet heat 1 tablespoon of the oil over moderate heat until it is hot and in it saute the chorizo for 1 minute. Add the onion and cook the mixture, stirring, until the onion is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the mushroom stems and salt and pepper to taste and cook the mixture, stirring, until the liquid the mushrooms give off is evaporated. Add the Sherry and boil it until it is evaporated. Remove the skillet from the heat and stir in the bread crumbs. Let the mixture cook and blend in the egg yolk, the parsley, and salt and pepper to taste.

Brush the outside of each mushroom cap with some of the oil. Divide the filling among the caps, mounding it. Arrange the stuffed mushrooms in a lightly-oiled baking dish just large enough to hold them in one layer, and bake them in a preheated 400 degree oven for 5 to 10 minutes, or until they are golden. Serve the mushrooms warm or at room temperature.

This recipe yields about 14 stuffed mushrooms.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8826 broadcast 02-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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