Sometimes our lives get hectic. This is especially true during the holiday season which is when I appreciate being able to prepare foods ahead of time whenever I can. These Sausage, Bacon and Spinach Stuffed Mushrooms are popular hors d’oeuvres for your friends and family gatherings, they also make an excellent side dish or even a small meal when served with a side salad.
I’m sure you’ve enjoyed one version or another of this idea before, but I like the idea that this one does not include any bread crumbs or other binder other than the cheese and egg. We prefer them spicy, but you can adjust the amount of heat to suit your taste of course.
Versatile. Made ahead, Freezer friendly. Petit Jean sausage and bacon. That’s a winning combination in my book. Give them a try and I’m sure you’ll agree.
SAUSAGE, BACON AND SPINACH MUSHROOMS
Author: Debbie Arnold | Dining with Debbie
INGREDIENTS - 9-10 servings
18 - 20 extra-large white or baby bella mushrooms, stems removed and reserved
1 pound Petit Jean Hickory Smoked Breakfast Sausage
2 tablespoons olive oil
1 rib of celery, minced
½ small onion, minced
½ small red bell pepper, seeded and minced
1½ teaspoons red pepper flakes*
½ teaspoon ground chipotle pepper*
2 garlic cloves minced
1 (10-ounce) box chopped frozen spinach,thawed and squeezed dry
8 ounces mascarpone cheese at room temperature
1 egg, beaten
¾ cup freshly grated Parmesan or Pecorino-Romano cheese
3½ tablespoons minced fresh flat-leaf parsley
Salt and freshly ground black pepper
1.) Preheat the oven to 325 degrees F.
2.) Remove the stems from the mushrooms and chop them finely. Set aside.
3.) In a large skillet, fry 3 pieces of peppered bacon until crisp; crumble when cool and set aside.
4.) Over medium-high heat, add the sausage to the skillet, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it is completely browned.
5.) Drain and rinse the sausage under warm water; drain again.
6.) Reduce heat to medium; add 2 Tablespoons olive oil to the skillet.
7.) Add the minced mushroom stems and cook for 3 minutes.
8.) Stir in the celery, onion, bell pepper, red pepper flakes and ground chipotle and cook for another 2 to 3 minutes, stirring occasionally.
9.) Add minced garlic and cook 2 minutes; add in the spinach making sure to mix it throughout the vegetable mixture.
10.) Return sausage and crumbled bacon to skillet with vegetables; reduce heat to medium-low.
11.) In a small bowl, beat together mascarpone and egg.
12.) Drop mascarpone mixture by spoonfuls into vegetable mixture, continuing to cook until the cheese has melted throughout the sausage mixture.
13.) Off the heat, stir in the Parmesan, 2 tablespoons minced parsley; season with salt and pepper, to taste,
14.) Cool slightly.
15.) Mound each mushroom generously with the sausage mixture.
16.) Wrap each mushroom with a slice of peppered bacon with bacon enclosing stuffing ½ way up; secure with a toothpick.
17.) Arrange the mushrooms in a large baking dish or skillet sprayed with nonstick spray. The dish should be large enough to hold all the mushrooms in a snug single layer.
18.) Prepared mushrooms may be refrigerated until ready to bake.
19.) Bake for approximately 50 minutes, until the stuffing is browned and crusty and the bacon is browned.
20.) Garnish with minced flat-leaf parsley.
21.) Allow to cool slightly. Serve warm.
22.) Note: Stuffed mushrooms may be partially frozen individually in a single layer then sealed in a zipper or vacuum sealed bag and stored in a freezer up to 3 months. It is not necessary to thaw them before cooking. Adjust cooking time, if necessary.
23.) The amount of stuffing needed will depend upon the size of your mushrooms. Because they are easily frozen for later use, I go ahead and make up a batch for alter use.
24.) *One slice of bacon per mushroom will be needed if they are large or extra-large. Smaller mushrooms may only need ½ slice.