Sausage and Broccoli Stuffed Mushrooms

Sausage and Broccoli Stuffed Mushrooms

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
  1. Preheat oven to 325
  2. Arrange mushroom caps in a baking dish and drizzle with olive oil and marsala wine.
  3. 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.
  4. 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.
  5. 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.
  6. Generously fill each mushroom cap with sausage mixture and top with remaining pecorino.
  7. 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.


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