Inspired by a Spanish Tapas recipe, these stuffed mushrooms entice with butter and brandy. Try them and watch them disappear!
MUSHROOMS STUFFED with SAUSAGE and PINE NUTS1½ lbs. medium white mushrooms
10 Tbs. butter
1 large shallot, minced
2-3 garlic cloves, minced
½ lb. sweet Italian sausage (about 2 sausages, casings removed)
6 Tbs. dried breadcrumbs, plain or garlic & herb flavored
1½ tsps. brandy
2 Tbs. minced fresh parsley
3 Tbs. pine nuts, lightly toasted
Salt and freshly ground black pepper (optional)
1. Preheat oven to 375°. Clean mushrooms. Separate stems from caps and finely chop. Sprinkle caps with lemon juice.
2. Heat 8 Tbs. of butter in a medium skillet. Sauté shallot over medium low heat until wilted. Add garlic and cook 1 more minute. Add sausage meat and cook until well browned.
3. Add chopped mushroom stems to meat and cook 3 minutes more. Remove pan from heat. Stir in bread crumbs, brandy, parsley, and pine nuts. Season with salt and pepper if needed.
4. Stuff mushroom caps with meat mixture and place in baking pan. Melt remaining 2 Tbs. butter and drizzle over stuffed mushroom caps. Bake for 15-20 minutes.