‘Srooms

Saturday was a bit dreary however, a trip to the Collingswood farmer’s market brightened the day. My daughter and I strolled leisurely glancing from side to side at each vendor’s wares. Our first surprise was Mecha Artisan Chocolates and it was love at first bite! Fluffy marshmallow atop creamy carmel covered in rich dark chocolate with salted pecans sprinkled on top, yummy! Next we grabbed a piping hot cup of coffee from the Treehouse Coffee Shop. Now it was time to make our choices. First I purchased criminis from Davidson’s exotic mushroom, then scallions, parsley and Swiss chard from Forminsano farms and finally Italian sausage from Hillcrest Pride. Stuffed mushrooms were on the menu! With the fresh ingredients in my reusable bag and a few pantry staples I have at home the mushrooms would come together easily. This is a delicious recipe that I adapted from Tyler Florence. It is the perfect  appetizer or makes a great dinner entree along with a green salad.

Preheat oven to 375 degrees

11 large cleaned mushroom caps. Stemmed removed and the gills scraped out with a teaspoon.

2 additional mushroom chopped

1 links of Italian sausage removed from casing

1 tablespoon olive oil

3 scallions washed and chopped finely

1 large clove of garlic minced

6 large green olives chopped finely; pitted Spanish olives work well

1 handful of parsley chopped

A pinch of red pepper flakes

1/4 cup grated pecorino cheese (optional if you are dairy free)

1/4 cup bread crumbs  (gluten free crumbs works well too!)

salt and pepper to taste

Brown sausage in a sauté pan with heated olive oil. Add scallions, garlic, chopped mushrooms and cook for about 3 minutes. Remove pan from heat add olives, pepper flakes, cheese, parsley and bread crumb. Taste for salt and pepper

Cover a baking sheet with parchment and place mushrooms cap side down on parchment. Salt the caps and drizzle with olive oil. With a spoon generously fill each cap with the sausage mix and then drizzle tops of filled mushrooms with olive oil. Bake for 15 to 20 minutes or until tops are browned. Remove from oven and Enjoy!

Fresh from the farmer’s market

Ready to devour!


Dessert, Mecha Chocolates

4 thoughts on “‘Srooms

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