they said "stuff it" and so I did :)

Today supper time involves a party in honor of a musician friend of mine that is getting married at the end of the month.  Someone in the crowd specifically requested I bring stuffed mushroom caps so, of course, I said yes.  While I usually use large "buttons" this time I'm using some small to medium baby portabella's.  I believe the flavors will be pleasant and yet rich.  We shall see.

Hang around or come back by in a couple of hours and the details and photos should be here.

ciao for now :)
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Preheat oven to 350

You will need:  Mushroom caps, 1 cup sage sausage, 2 or 3 green onions chopped, 1 cup diced tomatoes (either cherry tomatoes quartered or roma's diced), 1/4 cup chopped ripe olives, 3 or 4 large garlic cloves sliced thin, 3/4 cup Feta cheese (freshly grated mozzarella is a good option as well).  2 leaves of fresh basil.  1 tsp of lemon juice.

Drizzle 2 Tbs of extra virgin olive oil in a skillet to saute the onions, garlic, and stems (chopped fine) of the mushrooms.  Add salt and pepper to taste as this mixture cooks.  Once the mixture is done, add the chopped basil leaves for just a minute of additional cooking.

Place the cooked mixture in a bowl to cool some.  Once it has cooled enough to be handled comfortably you mix in the tomatoes, cheese and lemon juice and stir together until well mixed.

Spray a 9 X 13 X 3 or 9 X 9 X 3 (depending on the size of the mushroom caps) baking dish with non-stick spray and place the caps, top down, in the dish and over-stuff with the meat mixture.  If you have any left over stuffing, add it to the pan in between the caps.

Bake for 15 to 20 minutes











Using the baby portabella mushrooms worked just fine.