KITCHENAID 670 - Manual (Page 26)

24
1 slice firm white
bread, broken in
1-inch pieces
1 shallot, quartered
1 clove garlic
14 ounces jumbo
mushrooms, cleaned
6 ounces ground
sausage
1 ⁄
2
teaspoon dry
mustard
1 teaspoon
Worcestershire sauce
1-2 tablespoons
margarine or butter
1 ⁄
2
cup freshly grated
Parmesan cheese
(see TIPS)
Position multipurpose blade in work bowl. Add
bread. Process until finely crumbled, about
5 seconds. Set aside. With processor running, add
shallot and garlic through feed tube. Process until
finely chopped, about 5 seconds.
Remove stems from mushrooms. Add stems to work
bowl. Pulse 3 times, about 1 second each time, until
finely chopped.
In large skillet over medium heat, cook sausage until
no longer pink. Drain well. Add shallot, garlic, and
mushroom stems. Cook and stir for 4 to 5 minutes,
until vegetables are tender.
Add sausage mixture to work bowl. Add bread
crumbs, dry mustard, and Worcestershire sauce to
work bowl. Process until thoroughly mixed, about
5 seconds.
Melt margarine in skillet over medium-low heat.
Add mushroom caps. Cook for 1
1 ⁄
2
to 2 minutes on
each side, until slightly soft.
Place on ungreased cookie sheets. Fill with sausage
mixture. Sprinkle with Parmesan cheese. Bake at
350˚F for 10 minutes, until hot and bubbly.
Yield: 16 to 18 mushrooms (2 to 3 mushrooms
per serving).
Per serving: About 102 cal, 6 g pro, 5 g car, 7 g fat,
13 mg chol, 287 mg sod.
Stuffed Jumbo Mushrooms