PERFECTO PESTO ‘SAUSAGE’ STUFFED MUSHROOMS
8-ounces stuffing mushrooms
½-pound ground pork
1 small onion, finely chopped
3 cloves garlic, chopped
¼ cup yellow pepper, finely chopped
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped pimentos
3-ounces mascarpone cheese
¼ cup Foraged & Found Sea Asparagus Pesto
¼ cup grated parmesan (plus more for garnish)
1/3 cup panko breadcrumbs
½ cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
Preheat oven to 400 degrees.
Line a rimmed baking sheet with foil and coat it with non-stick spray. Remove the stems from the mushrooms and place the caps on the baking sheet with the cavity facing up. Chop the stems and set aside.
Heat the olive oil in a large deep skillet over medium high heat. Add the pork and cook, breaking the sausage up with a spatula. After 2 minutes, add the onion, garlic, and chopped mushroom stems to the pan. Continue cooking, stirring frequently and continuing to break up the meat for 3-4 minutes until the pork is cooked through and the veggies are soft and fragrant.
Add the yellow pepper, pimentos, salt, and pepper to the pan and cook for 2 more minutes, stirring frequently. Turn off the heat and add the mascarpone, pesto, parmesan, and breadcrumbs to the pan. Toss until everything is evenly distributed. Set aside the filling aside to cool enough to handle with your hands.
Divide the shredded mozzarella cheese evenly between the caps and press into the cavities. Top with a mound of the stuffing pressing into the cavity and forming a ‘dome’ of stuffing on top.
Bake for 20-30 minutes until the stuffing is golden brown and the mushrooms are soft and tender. Exact timing will depend on the size of your mushrooms.
Let rest for 5-10 minutes. Serve hot, garnished with parsley and more parmesan.
You May Also Like...
Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!