An easy, holiday-like party appetizer will make your evening unforgettable!
Extra-virgin olive oil
24, large, stems removed and reserved
Extra-virgin olive oil
1 ½ tbsp.
Sweet bulk Italian sausage
1 rib and the leafy top, chopped
Red bell pepper
1/2, small, seeded, chopped
Chopped frozen spinach
1 (10-oz.) box, defrosted
3 slices, toasted, buttered, diced
Parmigiano or Romano cheese
- Heat the oven to 500° F/260 ° C/Gas Mark 10.
- Prepare a large skillet and heat it over medium heat. Pour 1 tbsp. oil, place mushroom caps in the skillet, and season with salt and pepper.
- Sauté mushrooms for 5 to 7 minutes or until they’re a bit browned a tender on the edges.
- To let the juices flow from caps, turn them up. Place the caps on a small baking sheet.
- Wipe out the skillet, return it to the heat, and add a bit of oil and sausage.
- Cook and crumble the sausage for about 3 minutes.
- Add garlic and mushroom stems to a food processor and pulse to chop them.
- Add the mixture, celery, onion, and bell pepper to the skillet and cook over medium heat for 3 to 5 more minutes.
- Add all the remaining ingredients (from the dried spinach to cheese), stir well, and cook for 2 to 3 minutes or until the bread is moist and the stuffing is well combined.
- Fill the caps with stuffing, put them in the oven, and reduce the heat to 450° F.
- Bake for 6 to 8 minutes the let the stuffing set.
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