| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil plus additional for brushing the mushroom caps |
| 1 |
|
Chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty foods chops) or pepperoni, skinned and chopped fine |
| 1/3 |
c |
Minced onion |
| 1 |
|
Garlic clove, minced |
| 1 |
lb |
Large mushrooms, (about 14) stems removed carefully and chopped fine |
| 2 |
tb |
Medium-dry Sherry |
| 1/2 |
c |
Coarse fresh bread crumbs, toasted lightly |
| 1 |
lg |
Egg yolk, beaten lightly |
| 2 |
tb |
Minced fresh parsley leaves |
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 F. oven for 5 to 10 minutes, or until
they are golden. Serve the mushrooms warm or at room temperature.
Yield: 14 stuffed mushrooms
NOTES : COOKING LIVE SHOW #CL8826 Recipe by: Cooking live Show #CL8826
Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@netusa1.net>
on Mar 2, 1997.
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