Lassarina (lassarina) wrote in and_cupcakes, @ 2009-04-05 18:36:00 |
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Current mood: | cheerful |
Entry tags: | character: locke, course: main dish, fandom: final fantasy vi |
Locke's Sausage-Stuffed Mushrooms
These aren't great for making on the road, but when you're actually home and have access to your own kitchen, they're a very filling meal. Great for company, too.
So, the first time you make it, it'll probably take you a little bit longer, but it really only takes about 30-45 minutes total (depending how fast you chop things; Celes is a maniac with the chef's knife and I probably shouldn't have shown her how but she's so cute when she's super-focused on making all the chopped bits even.)
4 large portobello mushrooms
Extra virgin olive oil (maybe 4 tbsp total?)
1 lb. pork sausage (the roll that you're meant to slice into patties works great)
1/4 c. finely chopped green bell pepper
1/2 c. finely chopped onion (White is good, yellow works too; probably don't want red or Vidalia but they'll work if that's what you have)
2 tsp. minced garlic
1/2 c. Italian breadcrumbs, divided
1/2 c. fresh grated Parmesan, divided (NOT the green-bottle Kraft kind, REAL Parmesan)
1 egg, lightly beaten
4 slices mozzarella, or else a bunch of shredded mozzarella
Preheat the oven to 400F.
First, wash the mushrooms. Pull out the stems and chop them (you probably want about 3/4 of a cup or so. If it's less, don't panic. If it's more, consider how much you like mushrooms.) Use a spoon or a knife and rip all the gills out of the mushrooms. Pour a little bit of olive oil on your hands and rub it over the mushroom caps. Put them former-stem-side-up on a baking dish.
Open the package of sausage, and try and tear it up as best you can (so it's not one giant lump.) Put it in a 12" skillet over high heat, and cook it (stirring frequently and attempting to break up the larger pieces) until it's all nicely brown. Throw in the chopped mushroom stems, the green pepper, and the onion; mix it up and cook it about 3 minutes or until the veggies start to soften. Throw in the garlic and cook it about 30-60 seconds or until it smells awesome. Take it off the heat and put it in a nice big bowl. Add 1/4 c. breadcrumbs, 1/4 c. Parmesan, a generous glug of olive oil, and the egg. You might want to throw in some salt and pepper here, too, or maybe Cajun seasoning if you want (Celes objects, and to be honest it's not really my thing either, but let me tell you the first time I made this for Sabin I put in like a tablespoon of it and his face turned the funniest shade of red.) Mix it all up until it's well combined. Divide it among the mushroom caps.
Mix the remaining 1/4 c. breadcrumbs and 1/4 c. parmesan; use to top the mushrooms. Throw them in the oven for about 15 minutes.
After they've cooked (mostly), top them with some mozzarella and throw them back in for another 2-3 minutes until it's melty.
Suggested side dishes: Boil up some spaghetti and toss it with garlic powder, salt, butter, and some of the leftover Parmesan. Add some steamed green beans. Dinner! And you know what makes a great and easy dessert for this, is if you slice up some pound cake and put some vanilla ice cream and strawberries on top. It's worth it to watch Celes's face when she eats it but seriously don't tell her I said that, okay, I want to live!