Stuffed-Mushroom Skewers
The recipe Stuffed-Mushroom Skewers can be made in around 30 minutes. This recipe makes 4 servings with 380 calories, 18g of protein, and 28g of fat each. For $2.55 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 324 people were impressed by this recipe. It works well as a main course. This recipe from Foodnetwork requires olive oil, garlic, white mushrooms, and kosher salt. Overall, this recipe earns a spectacular spoonacular score of 97%. Similar recipes include Stuffed Mushroom with Hollandaise and 5 Super Stuffed Mushroom s, Grilled Mushroom Skewers, and Mushroom-Scallop Skewers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup loosely packed fresh flat-leaf parsley leaves, chopped
1 clove garlic, grated
6 ounces spicy or sweet Italian sausage, casings removed
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges
3 tablespoons olive oil, plus more for brushing and for oiling the grill grates
2/3 cup panko breadcrumbs
1/2 cup freshly grated Parmesan, plus 4 ounces for shaving
3 8-ounce packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved
Equipment:
skewers
grill
food processor
bowl
Cooking instruction summary:
Special equipment: Four 12-inch skewers Prepare a grill for medium-high heat. Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined. Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms. Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side. Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.
Step by step:
1. Special equipment: Four 12-inch skewers
2. Prepare a grill for medium-high heat.
3. Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl.
4. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
5. Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
6. Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
7. Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon.
8. Serve with the lemon wedges.
Nutrition Information:
covered percent of daily need
