THANKSGIVING LEFTOVERS

STUFFED MUSHROOM CAPS

INGREDIENTS:

  • 1 1/2 lbs. white button mushrooms (larger for side dish/first course, smaller as appetizer)

  • 1 large portobello mushroom, wiped clean then roughly chopped

  • 1 lb. bulk sweet sausage OR leftover stuffing, turkey, mashed potatoes, cranberry sauce

  • 1 egg

  • 1/4 Cup + 2T unseasoned breadcrumbs

  • 1 tsp. Italian seasoning

  • 3 T roughly chopped fresh parsley

  • 3 T Cranberry Pear Balsamic Vinegar

  • 1/4 C plus more to grease & drizzle Wild Mushroom & Sage Olive Oil

  • Sea salt to taste

  • freshly ground black pepper, to taste

  • 2 T grated parmesan cheese

DIRECTIONS:

  • Preheat over to 450*. Brush a sheet pan with some of the Mushroom & Sage olive oil.

  • White the button mushrooms clean with a paper towel. Remove the stems, careful not to break the mushroom cap. Use a pairing knife if they do not separate easily. Chop the stems and put them into a large bowl. Lay the mushroom caps on the prepared baking sheet.

  • Add to the shopped stems the sausage (or mix of your favorite leftovers), chopped portobello, egg, 1/4 cup breadcrumbs, parsley, seasoning, cranberry pear balsamic, 1/4 cup of the mushroom & sage olive oil, and salt & pepper to taste. Stuff each mushroom cap with some of the filling, evenly distributing the mixture between the caps and packing it onto the mushrooms. Mix the remaining breadcrumbs with the parmesean cheese. Top each mushroom with a bit of the breadcrumb mixture then drizzle each with more mushroom & sage oil.

  • Bake in the oven for 20-30 minutes, depending on the size of your mushroom caps, until the filling has cooked through and the mushrooms are tender. Serve hot or at room temperature.

Products Used:

Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar Cranberry Pear White Balsamic Vinegar
Cranberry Pear White Balsamic Vinegar
from $7.00

This white balsamic is clean, crisp, very tart, and boasts a lovely deep rose blush. It has an amazingly fruity, complex bouquet that shines in a multitude of culinary applications. Use to dress fruit or vegetable salads, as a marinade, a glaze for poultry, with sparkling water for a refreshing, fruity spritzer, or even in a mixed drink!

Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil Wild Mushroom and Sage Olive Oil
Wild Mushroom and Sage Olive Oil
from $7.00

Made with UP Certified Extra Virgin Olive Oil, this oil contains a delicious combination of fresh, herbaceous sage and an array of wild mushrooms, including: cremini, shitake and porcini. The result is a rich, savory experience that can be used in many applications. Try drizzled over cream of mushroom soup, on risotto, roasted potatoes, with poultry, in stuffing, on croutons, over vegetables, and in aioli. Makes an inspired vinaigrette when paired with our Sicilian Lemon white balsamic vinegar.

(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL

INGREDIENTS!)

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