Friday, July 17, 2015

Spicy Stuffed Mushrooms

It’s graduation season and that means so many parties! It seems each year the parties extend well into the summer. When we add in the holidays, the party season never ends! I always try to bring a unique appetizer to every event. This year, my favorite appetizer is Spicy Stuffed Mushrooms. I wasn’t sure what I would be bringing to parties until I received the generous shipment of Cluck ‘n Moo Ground! It’s flavorful and also lean, with the combination of ground beef and chicken. These Spicy Stuffed Mushrooms were met with rave reviews and will be a regular at many parties to come!

Spicy Stuffed Mushrooms
by Susan R-H

12 large mushrooms, cleaned, stems removed and finely
chopped. (**See Note)
2 Tablespoons olive oil, plus more for the mushrooms
1.5 pounds Cluck ‘n Moo Ground
1 small onion, finely diced
3-4 cloves garlic, finely minced
1 large egg lightly beaten
3/4 cup panko breadcrumbs
3/4 cup grated Parmesan Reggiano
2 Tablespoons half and half
2 teaspoons crushed red pepper flakes
Salt and freshly ground black pepper
Additional grated Parmesan Reggiano to garnish

In a large skillet, heat the oil over medium heat. Add the Cluck ‘n Moo Ground and cook until the meat is completely browned, breaking it up with a wooden spoon as it cooks. Remove the meat to a large bowl with a slotted spoon, leaving the pan juices in the skillet. Allow the meat to cool to room temperature. 

Add the onion to the pan juices and cook until the onion is caramelized, stirring frequently, about 10-15 minutes. Add the garlic and cook until fragrant, about 30-45 seconds. Add the mushroom stem pieces and continue to cook until the mushroom pieces have browned. Remove the skillet from the heat, allow to cool slightly, and add the onion/garlic/mushroom mix to the bowl with the meat. Add the egg, panko, Parmesan Reggiano, half and half, and crushed red pepper flakes. Mix well and check for seasoning. It should have a nice spicy taste. Season with salt and pepper to taste. 

Rub the mushroom caps with olive oil to thoroughly coat and place on a rimmed baking sheet. Using an ice cream scoop, distribute the stuffing mixture equally between the 12 caps. Gently press the mixture into the caps. Bake at 350°F for approximately 25-30 minutes, until the mushrooms are cooked through and the stuffing has turned golden brown. Top the stuffed mushrooms with additional grated cheese and serve immediately. This is one appetizer that will have your family and friends looking for more!

**Note: There are many opinions about the proper way to clean mushrooms. If Jacques Pepin says it is okay to wash the mushrooms with cold water just as you are preparing to cook them, then that is fine with me!

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