I am still stunned at myself for choosing to make a Sandra Lee recipe as she is not a favorite of mine and I usually don’t watch her show. For some reason, I had the FN on before the holidays and Sandra made these mushrooms and since I am addicted to mushrooms, I tried them. They ARE good! They take a bit of time to make but are easy to assemble.
The pictures are lousy because I didn’t get a chance to put them on a plate before they were scarfed up! I had to elbow my way in to grab a couple pictures.
24 large stuffing mushrooms
4 links sweet Italian sausage, removed from casing
1 1/2 cups diced leeks
1 cup cornbread stuffing
1/2 cup warmed chicken broth
1/2 tsp dried sage
1 tsp minced garlic
1/4 cup grated Parmesan cheese, divided
Preheat oven to 375º. Spray a cookie sheet with cooking spray and set aside.
Wipe mushrooms clean and remove stems but save the stems. Brush each cap with some olive oil.
Dice the stems.
In a large skillet over medium heat, add 2 tbsps olive oil. Add mushroom stems and cook for 1 minute. Add sausage; breaking up any clumps. Saute for 3 minutes. Add the diced leeks and saute for another 3 minutes or until the sausage is completely cooked through and the leeks are tender. Remove from the pan and set aside.
In a medium bowl, combine the stuffing and warmed broth. Let sit for a minute or two until the stuffing softens. Stir in sausage mixture, sage, garlic, and 2 tbsps Parmesan into stuffing.
Fill each mushrooms with some stuffing mixture and place on prepared cookie sheet. Sprinkle mushrooms with remaining 2 tbpsp of Parmesan.
Bake for 20-25 minutes.
Makes 6-8 servings.