20 large button mushrooms with stems removed and minced
1 small yellow onion, small dice
16 oz Spanish morcilla sausage, casing removed and rough chopped
1 clove garlic, minced
1 bunch Italian parsley, leaves picked and rough chopped
6 oz Italian crescenza cheese
1 cup chicken broth
Salt and pepper
3 tablespoons olive oil
Bring a large soup pot of water to a boil. Season generously with salt. Cut lemon in half and squeeze juice into water from both halves. Then drop both lemon pieces into water.
Poach mushroom caps in boiling water for 3 minutes. Strain mushrooms and place them on a cookie sheet. Set aside.
Saute onions and garlic in olive oil in a pan over medium high heat until light brown. Add sausage and mushroom stems. Cook for 5 minutes. Add chicken broth and simmer for 5 more minutes. Add parsley and season with salt and pepper as needed. Remove from stove and let mixture cool. When stuffing is cool enough to handle; stuff each mushroom cap with filling.
To Serve: Place filled mushroom caps on cookie sheet and bake at 400 degrees until warm throughout. Remove caps from oven and place a small chunk of crescenza cheese on each cap. Heat stuffed mushrooms again until cheese melts over the top of each cap. Serve warm from the oven.
Number of Servings: 4
Prep and Cooking Time: 1 hour
Recipe by: Chef Michael Smith
Restaurant Name: Extra Virgin