This week's "Idol" theme is the music of Carole King, which doesn't instantly bring to mind any signature dishes. But Carole did write a song called "Hard Rock Cafe," so this week Sarah is recreating some menu items from the rock 'n' roll restaurant by that very name. Yesterday it was Southwest Chicken Spring Rolls, and tonight, it's Italian Stuffed Mushrooms. Both are meals fit for a King!
Italian Stuffed Mushrooms
Yields 4 servings (2 mushrooms per person)
▪ 8 baby portobellos, caps removed
▪ cooking spray
▪ 8 stems, finely chopped
▪ 1/4 red bell pepper, finely chopped
▪ 2 green onions, chopped
▪ 1 garlic clove, minced
▪ 1 tbsp parsley, chopped
▪ 1 tsp thyme, chopped
▪ 1/4 tsp red pepper
▪ 1/8 tsp kosher salt and pepper
▪ 1 tbsp olive oil
▪ 1/4 pd italian sausage (casings removed)
▪ 1 tbsp bread crumbs
▪ 1 tbsp shredded parmesan, plus more for dusting
▪ sherry wine
Preheat the oven to 500 degrees.
Place the mushrooms on a baking sheet coated with cooking spray. Mix the mushrooms caps (stems) through the kosher salt and pepper in a large bowl.
Heat the oil in a large skillet over medium-high heat. Add the sausage and crumble with a wooden spatula. Cook the sausage until browned, around 2-3 minutes. Add the mushroom mixture and sauté until fragrant, around 2-3 minutes. Deglaze the pan with the sherry wine to pick up the brown bits (flavor). Add the cheese and breadcrumbs and sauté until throughly combined. Remove from the heat and slightly cool.
Spoon the mixture into the mushroom caps. If it's a bit too crumbly, add some more breadcrumbs until the desired consistency. Dust with the additional parmesean.
Reduce the heat to 450 degrees and bake until the mixture is browned and crispy on the edges, around 6-8 minutes.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/
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