Preheat oven to 375 degrees F. Remove the stems from the mushrooms. Chop stems finely and mix with the onions. Heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan over medium-high heat. Add mushrooms and onions until the liquid has been drawn out of the mushrooms and the onions are soft, about 7 minutes. Set aside to cool in a mixing bowl.
In the same pan, add another tablespoon of butter and stir in the panko flakes. Sauté until the flakes are lightly browned, about two minutes. Place flakes in the mixing bowl with mushrooms and onions.
In the same pan add the loose sausage (remove from casings if necessary). Cook until meat is browned, about 7 minutes. Place the meat on a cutting board and chop finely. Add to the mixing bowl.
Toss in the Parmesan, parsley and cream cheese and mix thoroughly (hands are best). Add salt and pepper.
Stuff each mushroom with a heaping amount of filling and place on a baking sheet. Top with more grated Parmesan.
Bake for about 30 minutes or until lightly browned. Serve immediately.
In our family, home is where the kitchen is. This week we are visiting family in Pittsburgh. My kid sister just moved into a cavernous brick home in Lawrenceville, coincidentally the neighborhood where my husband was born.
Her kitchen is absolutely Pinterest perfect and I couldn’t wait to cook in there.
This evening we stopped by a farmers market full of squash, zinnia bouquets, goat cheese and apple cider. We picked up some green tomatoes and made them as a light dinner.
Here’s a quick post about how my sister prepares them.
Fried Green Tomatoes
4 medium green tomatoes, sliced into 1/4 thick slices
1/2 cup cream of wheat
1/4 tsp smoked paprika
1/4 tsp chili powder
1/8 tsp cayenne powder
Pinch of salt
In a shallow bowl, mix together the Cream of Wheat, paprika, chili powder, cayenne, pepper and salt. Whisk the eggs in another shallow bowl.
Add half a fingernail’s depth of oil to a cast iron skillet and turn heat to high.
Dredge the tomatoes in the egg and then in the breading.
When oil is glistening, add tomatoes in one layer in the pan. You may need to fry them in three or four batches.
Fry for a few minutes on each side, till browned. Place on a paper towel-lined plate. Sprinkle lightly with salt.
Serve as-is or with a yogurt dipping sauce. Recipe below:
Yogurt Herb Dipping Sauce
1/4 cup plain Greek yogurt
1/4 cup sour cream
1/8 tsp. smoked paprika
dash of garlic powder
1 tsp. chopped fresh herbs such as oregano, basil or parsley
salt and pepper to taste
Mix together all the ingredients. Serve with fried green tomatoes.