Ketchikan stuffed mushrooms
Indulge in the savory flavors of Ketchikan stuffed mushrooms, bursting with a delectable mix of ingredients that will satisfy your taste buds. A must-try dish for any culinary enthusiast.
Ingredients:
- 1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms
- 450g chorizo sausage, casings removed
- 3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces
- 32 large white button mushrooms (about 450g), cleaned and stems removed
- Salt and pepper
- 1/2 cup Parmesan
Instructions:
- In a saute pan, warm a small quantity of canola oil over medium-high heat. Put in the sausage meat and cook until browned. Get rid of any extra fat and include the spinach. Cook them together until the flavors blend and spinach becomes tender, which should take about 3 to 5 minutes. Take the pan off the heat and allow it to cool down.
- Heat the oven to 200 °C.
- Sprinkle salt and pepper on the mushroom caps and coat them with canola oil. Fill the mushroom caps with the sausage and spinach mixture and sprinkle some Parmesan on top. Bake them in the oven until they turn golden brown and then serve.
Summary:
- Calories: 1724 kcal
- Fat: 133 g
- Protein: 113 g
- Carbs: 27 g
- Potassium: 3426 mg
- Magnesium: 218 mg