Sausage-Stuffed Mushrooms

To say these are delicious is a serious understatement...
 
Sausage-Stuffed Mushrooms
(adapted from Ina Garten)
ingredients

• 16 extra-large white mushrooms
• 5 Tbs good olive oil, divided
• 2 1/2 Tbs Marsala wine or medium sherry
• 3/4 lb sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced 
• 2 garlic cloves minced
• 2/3 cup panko crumbs 
• 5oz mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 Tbs minced fresh parsley leaves
• Salt and freshly ground black pepper

directions

1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Read More

Seafood Cucumber Cups

This blurry photo doesn't do the dish justice, but we totally forgot to snap a photo of it and this was the best I could find. We actually simplified this recipe even further by purchasing premade seafood dip. This is a great and fast little appetizer to whip up for a party.

Seafood Cucumber Cups
(adapted from domesticfits)

ingredients

• Cucumbers
• Santa Barbara Seafood Dip - Costco

directions

1. Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.

2.  Fill each of the cucumber cups with the seafood dip. Refrigerate until ready to serve. Serve within 2 hours of making.



yeah.. it's THAT simple.

Read More

Mini Baked Spinach Dip

The original recipe actually shows you how to make the spinach dip, but since I was making mini bites for a party for 20, I needed a faster method to make these yummy morsels. Even though I took a major shortcut, they turned out great! Everyone loved them!  I'm guessing  it's because the pre-made dip we got was really tasty already.

Mini Baked Spinach Dip

(adapted from picky palate)

ingredients

• 13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
• 1/3 c. shredded mozzarella cheese
• 1 tub of Santa Barbara Spinach Dip -- from Costco

directions

1.  Preheat oven to 350F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup and fill with premade spinach dip.

2. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

Read More