Stuffed Mushrooms are often served as an hors d’oeuvres. I like to rustle up a batch to serve as a special side dish with a simple meal like roast chicken. Using the food processor allows you to make the stuffing in a flash.
Knowing in which order to add things to the food processor makes this recipe particularly easy to prepare. Process the drier ingredients first and moisture-filled vegetables go last. In this case, make the bread crumbs first, then grate the cheese and chop the parsley. Lastly, process the onion and the mushroom stems.
One 12 oz. package of white mushrooms (Pick the one with the biggest mushrooms) about 20 to 22
2 tbls. olive oil, divided
1 sausage, taken out of its casing (I like Trader Joes’ Chicken Andouille, which is already cooked)
1 large onion, finely chopped
6 tbls. fresh bread crumbs (1 to 2 slices of bread)
3 tbls. parsley, finely chopped
5 tbls. parmesan, grated
Kosher salt and freshly ground black pepper
Rinse mushrooms. Carefully remove stem from caps, keeping caps intact. (A melon baller is a useful tool for this.)
Heat 1 tablespoon olive oil in a small frying pan. Add sausage and sauté until nicely browned. Remove from pan and set aside.
Add remaining tablespoon of olive oil. Stir in onion and cook until softened over medium low heat. Raise heat to medium and stir in chopped mushrooms stems. Cook for 3 minutes or until liquid has been cooked off. Stir back in sausage and remove from heat. Transfer sausage mixture to a medium bowl. Stir in bread crumbs, chopped parsley and grated Parmesan. Season to taste with Kosher salt and freshly ground black pepper.
Bake for 25 minutes at 350° F. for 25 minutes until browned and bubbling.