Saturday, September 15 – Stuffed Mushrooms
- 22 whole button mushrooms (11 for each team!)
- 1/2 lb spicy pork sausage
- 1/2 medium white onion, very finely diced
- 3 garlic cloves, finely minced
- 1 egg
- 1/4 cup almond meal
- dash of salt and pepper
- 1 tsp basil
- 1/2 tsp paprika, 2 tbsp olive oil
- 1 to 2 small red chili peppers, 1 to 2 small yellow chili peppers (you could substitute any color of small, round peppers that you have)
-Remove stems from mushrooms and dice, set mushroom caps aside.
-Heat a pan over medium heat. Once hot, add sausage and brown for 3-4 minutes until no longer pink, making sure to break up the sausage into small crumbles as you cook.
-Add diced onions, garlic and mushroom stems to the pan. Cook with sausage until sausage is completely browned and veggies are soft.
-Pour contents of pan into a bowl and stir in egg, almond meal, salt, pepper, paprika and basil.
-Toss mushroom caps in a bowl with 2 tbsp of olive oil
-Spoon an equal amount of the mixture into each mushroom cap, about 1 heaping tablespoon. Place mushroom caps in a large glass baking dish.
-Slice one of the red peppers into 11 thick rings (if you run out of pepper, start cutting up a second one in the same color), place one ring on top of 11 of the stuffed mushroom caps
-Slice one of the yellow peppers into 11 thick rings (again, if you run out of pepper, start cutting up a second one in the same color), then cut the rings in half and place them on top of 11 of the mushrooms in an “x” formation (see picture for detail)
-Bake at 350 F for 20-25 minutes
-Turn heat up to broil and bake for an additional 3 minutes, until a nice crust begins to form
-Remove from oven and let cool 5 minutes.
-Once mushrooms are cool enough to handle, place them on a platter in opposing team formations.