Confession of a foodie: New Years Eve and I aren’t really getting along right now. All the planning, over priced parties and sequins sort of stress me out.
The only thing as of late that I enjoy about New Years Eve is the excuse to make and stuff myself with a lot more tasty, not-so-healthy, oober satisfying, holiday-type foods.
You know, things like Beef Wellington.
Let’s real here, when else would someone (i.e. Mom and I) slave over making beef loin wrapped in proscuitto, duxelle and puff pastry, except for during the holidays. Am I right, or am I right? I thought so.
Scallop potatoes? Popovers? Come on, you know you only make those for very special occasions. Something like, I don’t know, New Years Eve dinner perhaps?
One of my all time favorite holiday foods is stuffing. I will never understand why it isn’t socially appropriate to serve stuffing except for on Thanksgiving!
It is so mouth wateringly tasty and everyone craves it year-round, so why on Earth wouldn’t we choose to eat it on more occasions? Why not NYE or Christmas or my birthday or even Friday night?
Baffling, I know.
So what does this have to do with Sausage Stuffed Mushrooms? To be perfectly honest, nothing really.
These can pretty much be made year round for all sorts of things and I recommend you do exactly that.
These guys are juicy, stuffed with flavor, and even the mushroom haters in your life will gobble (no holiday-pun intended) them up.
Oh and by the way, I hope you had a fabulous Christmas and that mom and dad Santa got you everything your little heart desired. I know I had a great Christmas and squeezed in a lot of precious family time.
Sausage Stuffed Mushrooms
1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved for stuffing
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
1 rib of celery, roughly chopped
1/2 small onion, roughly chopped
1/2 small red bell pepper, seeded and roughly chopped
1 teaspoon fennel seed
1/3 cup bread crumbs
1/3 cup grated Parmesan or Romano, plus 3 tablespoons topping
1 teaspoon olive oil
Salt and pepper
Preheat oven to 450 degrees F.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Sauté caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet.
Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop.
Sauté vegetable mixture and fennel seed over medium high heat another 3 to 5 minutes. Add bread to the pan and toss stuffing until bread is moist 2 or 3 minutes. Remove from heat and stir in 1/3 cup of cheese. Fill caps with stuffing using a small scoop or large spoon. Top each with some of the remaining cheese. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes.
From the Little Yellow Kitchen,
P.S. Check out what Chris made me for Christmas, I had no idea that I had such a talented wood worker on my hands!