Andouille-Sausage Stuffed Mushroom Caps

Makes 24
24 fresh mushroom caps, stems removed and reserved
2 tablespoons olive oil
¼ cup chopped shallots
2 garlic cloves, minced
1 teaspoon fresh thyme leaves, minced
1 pound Andouille sausage, chopped
¼ cup dry white wine
¼ cup ricotta cheese
1 cup grated Parmesan cheese
1 egg, beaten

salt and freshly ground pepper
garnish, minced chives, chopped scallions or parsley
1) Preheat oven to 350 degrees F. Chop reserved mushroom stems.
2) Heat olive oil in a skillet over medium heat. Add shallots and garlic and sauté for three minutes. Add thyme and chopped mushroom stems; sauté for three more minutes. Add chopped Andouille sausage and stir to combine. Add wine and deglaze the pan, scraping up any browned bits. Using a slotted spoon, transfer the mixture to a bowl to cool.
3) To the cooled meat mixture, add ricotta cheese and ½ cup Parmesan cheese. Stir to combine. Fold in beaten egg; season with salt and pepper.
4) Place mushroom caps in a glass baking dish (depending on size, you may need two) and fill each with equal amounts of the meat filling. Sprinkle with remaining Parmesan cheese and bake for 25 minutes, or until golden brown.
Note: You may prepare mushroom caps the day before and refrigerate (covered) until you are ready to bake and serve.

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