Cap Off National Mushroom Month with This Recipe! 

It’s National Mushroom Month, which means it’s the perfect time to serve up a few mushroom favorites. We cornered Chef Jose Martinezof Las Vegas’ Tuscany Gardens (Tuscany Suites & Casino) for his popular stuffed mushroom recipe. This appetizer is a sure bet if you’re trying to impress a few guests. Serve up a plate and see how fast they fly.

Tuscany Gardens Stuffed Mushrooms

By CHEF JOSE MARTINEZ

• PRINT

INGREDIENTS

• ½ lb Italian sausage
• 12 jumbo mushroom caps, (or 24 large mushroom caps)
• ¼ cup chevre (soft goat’s cheese), or substitute cream cheese or mascarpone
• ¼ cup ricotta cheese
• 2 tbsp Parmigiano-Reggiano cheese, finely grated
• 2 tbsp Italian parsley, chopped
• ½ tsp pepper, freshly ground
• 1 egg, beaten
• ¾ cup white wine
• 2 tbsp butter
• 1 tbsp shallot, finely minced
• 1 tsp fresh thyme, chopped
• olive oil

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. In a frying pan, sauté Italian sausage over medium-high heat until cooked. through and brown. Break the sausage into very small pieces and transfer to a mixing bowl and cool before mixing in other ingredients for the stuffing.
3. Prepare the stuffing: mix sausage, chevre, ricotta cheese, Parmigiano-Reggiano cheese, 1 tbsp Italian parsley, pepper and egg together in a bowl.
4. Toss 12 jumbo mushroom caps with olive oil.
5. Stuff mushroom caps with a generous amount of prepared stuffing mix.
6. Place stuffed caps on large baking sheet, stuffed side up.
7. Cover mushrooms with small slices Mozzarella cheese slices (or use grated Mozzarella).
8. Bake for 8-10 minutes (until cheese is golden-brown).
9. While mushrooms are baking, prepare the sauce. In a frying pan over medium heat, add: white wine, butter, shallot, thyme, and 1 tbsp. Italian parsley.
10. Remove mushrooms from oven and transfer to a serving platter. Spoon sauce over top, serve and enjoy!

Article Resources:http://parade.com/