James Villas

Sausage-Stuffed Mushrooms

Preparation info

  • Difficulty

    Easy

  • Makes

    30

    stuffed mushrooms

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

Throughout the South, baked mushroom caps are stuffed with everything from crabmeat to ground chicken to minced country ham for cocktail and tea parties, but never was I so impressed as when these mushrooms stuffed with spicy sausage were passed on silver trays at a country club reception I attended in Birmingham, Alabama. Since you do not want the mushrooms to be at all greasy, be sure to pour off all but about 1 tablespoon of grease after frying the sausage. If I can find giant mushrooms, I also like to serve two stuffed caps per person at a sit-down dinner, the tops sprinkled with finely chopped parsley.

Ingredients

  • 30 medium fresh mushrooms
  • ½ pound bulk sausage
  • 1 tablespoon butter
  • 3 scallions (part of green tops included), minced
  • 1 cup sour cream
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ½ teaspoon hot red pepper flakes

Method

Preheat the oven to 350°F.

Rinse and dry the mushrooms, remove the stems and chop them finely, and arrange the caps in a shallow baking dish.

In a large skillet, fry the sausage over moderate heat, breaking it up, till crisp, about 10 minutes. Drain on paper towels and crumble finely. Pour off all but 1 tablespoon of grease from the skillet, add the butter, and let melt. Add the chopped mushroom stems and scallions, cook over low heat, stirring, about 5 minutes, and transfer to a small mixing bowl. Add the sour cream, Worcestershire, salt, and red pepper flakes and mix till well blended.

Spoon equal amounts of the mixture into the mushroom caps and bake till the tops are golden, about 20 minutes. Serve the mushrooms with heavy toothpicks.

© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.