This month I was inspired by the upcoming Thanksgiving feast. We all look forward to scrumptious goodies that we share at a beautiful table with family and friends as we celebrate gratitude. This is my favorite holiday because it’s completely dedicated to acknowledging our many blessings!
My family has a tradition (as do many others) to go around the table stating what we’re most grateful for this year…. well I can say that I am certainly grateful for another great opportunity to create a delicious recipe for my Convection Steam Oven 🙂 I hope you enjoy this one!
While I was deciding on ingredients and searching for ideas, I found this great article to pass along. It’s all about mushrooms and includes tips on storing and preparing the various types of these fabulous fungi as well as great facts about their nutritional benefits.
http://www.vegetariantimes.com/article/a-cook-s-guide-to-mushrooms/
- 6 large cremini mushrooms, stems trimmed, chopped and reserved
- ½ lb. chicken Italian sausage
- 1½ cups fresh baby spinach, chopped
- ½ cup red onion, chopped fine
- ¾ tsp. garlic, minced
- ⅛ cup white wine
- ½ cup ghee melted
- ½ cup panko bread crumbs
- ⅓ cup Parmesan cheese, grated + 3 Tbls.
- ¼ cup white wine
- 2 Tbls. chives, chopped + more as garnish
- Saute' the red onion, sausage, mushroom stems, and garlic until cooked through. Add ⅛ cup wine and chopped fresh spinach and sauté until wilted and flavors are blended.
- Remove from heat, cool, and add panko bread crumbs and ⅓ cup Parmesan cheese.
- Clean mushrooms with a damp paper towel. Remove the gills with a grapefruit spoon.
- Melt the ghee and coat the mushrooms in it. This creates a seal and prevents splitting while baking. Spoon the stuffing mixture into each mushroom and place in a shallow baking dish. Add ¼ cup white wine to the pan. Drizzle any remaining ghee over the stuffing.
- Bake in the CSO on Bake/Steam at 350 degrees for 20 minutes. Remove from oven, top with 3 Tbls. Parmesan and chopped chives. Then change to broil setting at 400 degrees and broil for 3 minutes until browned nicely.
- Serve on a pretty platter with chopped chives as garnish.