Ronnie's Notes
Over the years I’ve realized that although people do appreciate fancy and lovely looking foods, when it comes to certain occasions, such as the Super Bowl, what they really want is plain, simple and familiar: chicken wings, chips and dip, salsa, nachos, franks-in-blankets. Stuff like that.
Here’s a favorite recipe for Stuffed Mushrooms: easy to make (and in advance!), unintimidating and perfect for game day.
Instructions
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Rinse and dry the mushrooms.
Remove the stems, chop them, and set them aside.
Brush the outside of the caps with one tablespoon of the olive oil.
Heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat.
Add the sausage and cook for .
Add the scallions, garlic and chopped mushroom stems.
Cook for , or until the meat is well browned.
Add the bread crumbs and thyme and mix the ingredients thoroughly.
Pour in the stock and cook, stirring constantly, until the mixture is thickened.
Season to taste with salt and pepper.
Spoon equal amounts of the mixture inside the mushroom caps.
Mix ingredients well and use the mixture to stuff each mushroom cap.
Place the filled caps on the baking sheet.
Bake for or until hot and crispy.