Stuffed Mushrooms with Italian Sausage and Herbs

Stuffed Mushrooms are always a hit at any party, but take it a step further by adding in some Italian sausage and fresh herbs.  I could seriously eat these as a meal no problem and with a side of wine, I’m good!  Be sure to make these Stuffed Mushrooms with Italian Sausage and Herbs for your next get together.

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Stuffed Mushrooms with Italian Sausage and Herbs
 
Try this delicious Stuffed Mushrooms with Italian Sausage and Herbs appetizer that is sure to be a party favorite!
Ingredients
  • ½ pound of Italian sausage
  • ¼ small diced yellow bell pepper
  • ¼ small diced red bell pepper
  • ¼ small diced green bell pepper
  • ¼ small diced red onion
  • 2 cloves of finely minced garlic
  • 2 tablespoons of olive oil
  • ½ cup of Madeira wine
  • ½ cup to 1 cup of Panko bread crumbs
  • ¼ cup of chiffonade basil
  • 15 to 20 domestic mushrooms, stems removed
  • 5 tablespoons of olive oil
  • ½ cup os shaved Parmesan cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. In a medium size saute pan on high heat with 1 tablespoon of olive oil cook the Italian sausage until brown and done in the center. While cooking heat up another medium size saute pan on medium heat with 1 tablespoon of olive oil, sweat the vegetables. After sweating the vegetables for 3 to 4 minutes, deglaze with madeira wine in both the vegetable pan and Italian sausage pan and cook until the wine is almost gone.
  2. Next, transfer the ingredients from both pans to a food processor along with Panko bread crumbs, salt and pepper and pulse until roughly chopped and combined.
  3. Next, rub down the mushroom caps with the remaining olive oil, salt and pepper, set on a sheet pan lined with parchment paper and place a small amount of the stuffing into the inside of the mushroom caps and top of with a little Parmesan cheese. Roast in the oven on 400° for 8 to 12 minutes or until the mushrooms are golden brown.
  4. Serve hot and along side a bottle of Brazin Old Vine Zin.

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