Friday’s dinner selection brought to you courtesy of a use-it-or-lose-it round of clean out the refrigerator. Riding bikes down to the Civic Center Farmers Market on Sunday afternoons has become a favorite habit — we get to use fresh, local ingredients that are in season, and we get a little exercise in the process. This past week, birthday celebrations and <cough> even a little nightlife interrupted our culinary intentions and left last week’s bounty wilting in the fridge. A little emergency cleaning, chopping and baking and Sausage and Broccoli Stuffed Mushrooms were born. I adapted Ina Garten’s Sausage Stuffed Mushrooms recipe to the ingredients we had. Cleaning out the fridge has never tasted so good.
Sausage and Broccoli Stuffed Mushrooms
- 3 links of spicy italian turkey sausage, casing removed
- 6 baby portobello mushrooms, stems removed and reserved
- 2 tbsp marsala wine
- 2 garlic cloves, finely chopped
- 1 head broccoli, finely chopped
- 1/2 cup bread crumbs
- 1/4 cup skim ricotta cheese
- 1/4 cup milk
- 1/3 cup pecorino cheese, grated
- olive oil
- kosher salt
- fresh ground black pepper
- Preheat oven to 325
- Arrange mushroom caps in a baking dish and drizzle with olive oil and marsala wine.
- In a non-stick pan, bring 1/3 cup water to a boil and add finely chopped broccoli. Cover and steam until broccoli is very tender. Add more water as necessary.
- Heat 1 tbsp of olive oil in a non-stick skillet until shimmering, add sausage and brown, breaking up with spatula. Cook about 8 minutes until completely brown.
- Stir in garlic and cook for another 3 minutes. Add broccoli and bread crumbs and stir until all ingredients are well-mixed. Stir in ricotta, milk and a pinch of pecorino and cook until mixture is creamy.
- Generously fill each mushroom cap with sausage mixture and top with remaining pecorino.
- Bake for 50 minutes
We served the stuffed mushrooms with a simple arugula salad tossed with diced roma tomatoes and a simple white balsamic vinaigrette. Pairs very nicely with Zinfandel.