THANKSGIVING LEFTOVERS
STUFFED MUSHROOM CAPS
INGREDIENTS:
1 1/2 lbs. white button mushrooms (larger for side dish/first course, smaller as appetizer)
1 large portobello mushroom, wiped clean then roughly chopped
1 lb. bulk sweet sausage OR leftover stuffing, turkey, mashed potatoes, cranberry sauce
1 egg
1/4 Cup + 2T unseasoned breadcrumbs
1 tsp. Italian seasoning
3 T roughly chopped fresh parsley
1/4 C plus more to grease & drizzle Wild Mushroom & Sage Olive Oil
Sea salt to taste
freshly ground black pepper, to taste
2 T grated parmesan cheese
DIRECTIONS:
Preheat over to 450*. Brush a sheet pan with some of the Mushroom & Sage olive oil.
White the button mushrooms clean with a paper towel. Remove the stems, careful not to break the mushroom cap. Use a pairing knife if they do not separate easily. Chop the stems and put them into a large bowl. Lay the mushroom caps on the prepared baking sheet.
Add to the shopped stems the sausage (or mix of your favorite leftovers), chopped portobello, egg, 1/4 cup breadcrumbs, parsley, seasoning, cranberry pear balsamic, 1/4 cup of the mushroom & sage olive oil, and salt & pepper to taste. Stuff each mushroom cap with some of the filling, evenly distributing the mixture between the caps and packing it onto the mushrooms. Mix the remaining breadcrumbs with the parmesean cheese. Top each mushroom with a bit of the breadcrumb mixture then drizzle each with more mushroom & sage oil.
Bake in the oven for 20-30 minutes, depending on the size of your mushroom caps, until the filling has cooked through and the mushrooms are tender. Serve hot or at room temperature.
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