Recipe File: Sausage-stuffed mushrooms

MANILA, Philippines - (Serves 6-8 as an appetizer)

Ingredients:

1/4 cup breadcrumbs (preferably fresh)

1 shallot, peeled and quartered

2 cloves garlic, peeled

2 packages baby Portobello mushrooms, cleaned

Crumbled Italian sausage (casings removed), 150 grams

1/2 teaspoon dry mustard

1 teaspoon Worcestershire sauce

2 tablespoons butter

1 cup Parmesan cheese, freshly grated

Procedure:

Pulse shallots and garlic in a food processor. Set aside.

Remove stems from mushrooms (leaving the caps intact) and chop, using a food processor or a knife. Set aside.

In large skillet over medium heat, cook sausage until no longer pink.  Drain well.  Add shallots, garlic and mushroom stems.  Cook and stir for 4 to 5 minutes until vegetables are tender.

Transfer sausage mixture to a large bowl.  Add breadcrumbs, dry mustard, and Worcestershire sauce to sausage.  Mix thoroughly with your hands, a wooden spoon or in a food processor.

Melt butter in a skillet over medium-low heat.  Add mushroom caps.  Cook for 1 1/2 to 2 minutes on each side, until slightly soft.  Place on ungreased cookie sheets.  Fill with sausage mixture.  Sprinkle with Parmesan cheese.  Set aside. 

When ready to serve, bake at 350°F for 10 minutes or until hot and bubbly.