28 Fresh Button Mushrooms (Not bigger then a .25)
1/3 lb. Ground Pork
6 leaves fresh sage (about 2½ tsp)
2 tblsp fresh or dried parsley
2 green onions, minced fine
4 cloves garlic (minced)
1 tsp Tony Chacheres Creole Seasoning
fresh ground pepper
1 tsp salt
1 red jalapeno (stemmed and seeded)
6 oz. Havarti w/Dill Cheese (tiny diced)
splash of liquor (I used some Madeira)
¼ - 1/3 cup bread crumbs
1 tblsp butter
1 tblsp olive oil
NOTES: This is a great experimental ground for just about anything mixed together into your mushroom! Try omitting the sausage and sauteing some celery, root vegetables and spinach!
Snap/Pull the stems out of the mushroom heads and set aside.
Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
[A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.
I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]
Now chop, very finely the stems and top pieces. Set aside
Assuming all the other ingredients are prepped... Brown the pork with some Tony Chacheres Cajun Spice, chopping up fine while cooking out the pink. Set this aside.
Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chacheres Cajun Spice.
Saute this mix for 2-3 minutes and then add the other spices (sage, parsley), saute for another 2 minutes, then add a splash of liquor. Mix well and toss in with the ground cooked pork.
Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.
Pre-heat the oven to 350 degrees.
Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
Place in center of the oven and heat for 20 minutes.
Yum! Best enjoyed within ten minutes of exiting the oven!