Executive Chef Reggie Harper / Sumner Catering
15 large mushrooms
Mixture for Stuffing:
1 c beef broth, cooled down
1 lb ground Italian sausage (not links)
1 T fresh chopped parsley
2 eggs
1/8 t salt
3 c gruyere cheese, shredded
1/4 c olive oil
1 T garlic, chopped
1 T shallots, chopped
1/2 c cracker crumbs
1/8 t black pepper
1/4 c white wine
1/2 t basil
Remove stems from mushrooms and set aside. In a skillet, add olive oil and heat slightly. Add shallots & garlic, cooking until slightly brown. Add white wine and reduce until almost dry. In a bowl, mix sausage with all the dry ingredients. Mix beef broth with the eggs and blend well. Add reduction to the sausage mix, them add broth mixture and mix well. Add the cheese and mix again. Form into balls or use a piping bag and pipe the mixture into the mushrooms. Brush each mushroom slightly with olive oil and bake at 300 degrees for 20 minutes or until sausage is firm.
