Now that Halloween has past, my eyes are firmly set on Thanksgiving (while also looking forward to Christmas…my favorite holiday). I want to bring an appetizer and/or dessert this year, and I want to try some new recipes. The one condition I have is that it has to be dairy free so my boyfriend can enjoy it with the rest of us. Stuffed mushrooms typically contain cheese, but with the addition of mayonnaise in this version the creaminess is not missed and it also has the traditional flavors of sausage and sage. Try this recipe for your Thanksgiving cocktail hour.
16 large portobello mushrooms
3/4 lb ground sweet Italian sausage
3 garlic cloves, minced
5 scallions, finely chopped
1 tbs, freshly chopped sage
red pepper flakes
salt and pepper
1/4 cup white wine
1/2 cup mayonnaise
2/3 cup breadcrumbs
Preheat the oven to 350 degrees. Remove stems from mushrooms.
Chop stems finely, set aside.
Heat olive oil over medium heat then add sausage and mushroom stems. Cook until sausage has browned, 8 -10 minutes. Stir in garlic, scallions, sage, red pepper flakes (to taste), salt and pepper and cook for an additional 2 to 3 minutes then add white wine, let reduce by half.
Turn off heat and add mayonnaise and breadcrumbs, stir to combine. Coat mushroom caps with olive oil and arrange on baking dish.
Fill each mushroom generously with sausage mixture and bake for 40-45 minutes until stuffing has browned.