Stuffed mushrooms can either be served as an hors d’oeuvre or as a side dish with some baked chicken or beef. Two cheeses make the filling soft and creamy.
20 large mushrooms, wiped with a damp paper towel, trimmed, and stemmed
6 tablespoons (3/4 stick) unsalted butter, melted, divided
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1/4 cup dry white wine
1/3 pound bulk Veal Sausage Marengo, Porchetta-Style Sausage, or purchased sweet Italian sausage
1/4 cup plain breadcrumbs
1/2 cup grated Gruyère, divided
1/4 cup freshly grated Parmesan
3 tablespoons chopped fresh parsley
1 teaspoon dried tarragon
3 tablespoons heavy cream
Vegetable oil spray
1. Preheat the oven to 375°F, and grease a 10 x 14-inch baking pan with vegetable oil spray. Remove mushroom stems, and set aside. Arrange mushrooms in the prepared pan cap side down. Brush inside of caps with 2 tablespoons butter, and sprinkle with salt and pepper.
2. Chop mushroom stems finely in a food processor fitted with the steel blade using the on-andoff pulse button. Heat remaining butter and oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring frequently, for 3 minutes, or until shallot is translucent. Add chopped mushroom stems and cook, stirring frequently, for 3 to 5 minutes, or until mushrooms soften. Add wine to the skillet, and cook over high heat for 2 to 3 minutes, or until wine is almost evaporated. Scrape mixture into a mixing bowl.
3. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Scrape sausage into the mixing bowl.
4. Add breadcrumbs, 1/4 cup Gruyère, Parmesan, parsley, tarragon, and cream, and mix well. Season to taste with salt and pepper. Stuff mushrooms with filling, mounding it slightly in the center. Top mushrooms with remaining Swiss cheese.
5. Bake mushrooms for 15 to 20 minutes, or until mushrooms are tender. Allow to cool for 5 minutes, then serve.
Note: The dish can be prepared for baking up to a day in advance and refrigerated, tightly covered.