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Stuffed Mushrooms with Linguica

2-lbs large mushrooms
1/2-lb bulk linguica
1-cup chicken stock
1-medium onion, finely chopped
1/2-cup soft breadcrumbs
2-tbsp chopped raisins
2-tbsp olive oil
1 1/2-tbsp chopped fresh cilantro
1-tsp minced fresh oregano
Salt & pepper to taste

Remove the stems from the mushrooms and chop
Heat the olive oil in a small skillet
Sauté the mushroom stems with the onions for about 10 minutes
In a bowl, mix the mushroom stems and onions with breadcrumbs, sausage, raisins, cilantro, oregano, and salt & pepper
Preheat broiler
Arrange the mushroom caps on a baking sheet with stem side up
Stuff the caps with mixture
Broil close to the heat for about 5 minutes until the tops are golden
Using tongs, arrange the mushrooms with stuffing side up in a skillet
Pour the chicken stock around the mushrooms
Bring the stock to a boil, reduce heat, cover and simmer for 15-20 minutes
Place the mushrooms on a heated platter and cover with aluminum foil to keep warm
Return the chicken stock to a boil and reduce to 1/2 volume
Serve mushrooms topped off with sauce



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