BY CHERYL ORR
Downtown Edenton’s homes and shops are sprinkled with twinkling lights, greenery and merriment as the town prepares for its annual Candlelight Tour. Christmas carols fill the air, and just the right touch of chill adds the perfect setting.
To many visitors, our small idyllic town appears just like a scene in a Hallmark Christmas movie. We all know it’s a little more work than those whimsical Christmas tales depict, and thanks to all the tireless volunteers and workers in our town, the beauty of this magical season comes together each year. The many shops, historical sites, and homeowners that open up their holiday finery for view spend hours decorating in preparation for all of the events in Edenton.
My friend Clara Stage has said that they can only ask a homeowner to be a part of the Candlelight Tour every few years because it’s like having a baby and as time passes you forget the tireless labor and what it takes to create such a magical setting for visitors.
It’s also party season in Edenton, even though living here every day year-round there seems to be a party somewhere! Many often ask me what to serve at their soirée. Since I cater and offer hundreds of options, many repeatedly request the same items.
A popular appetizer is a stuffed mushroom. I prefer to stuff creminis or baby bella mushrooms, as they are often called, for taste and uniformity in size. I make these hors d’oeuvres vegetarian, sausage or crab stuffed, and also gluten free, and even dairy free. The most popular is the sausage-stuffed mushroom. I prepare them the day before and roast them right before serving.
This week I have included my recipe for Sausage Stuffed Mushrooms. If you’d like alternative recipes just send me an email.
Enjoy!
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
Sausage-Stuffed Mushrooms
Serves 12
INGREDIENTS
- 24 Cremini mushrooms, or baby bella, uniform in size
- ½ pound bulk mild Italian sausage
- 1 cup shallots or red onion, minced
- 3 cloves garlic, minced
- 1 cup fresh spinach, stems removed and julienned
- Extra virgin olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- ½ teaspoon balsamic vinegar
- ½ teaspoon freshly squeezed lemon juice
- 1 teaspoon honey
- 6 ounces mascarpone, or cream cheese, softened
- ½ cup freshly grated parmesan cheese
- ½ cup pain or GF panko breadcrumbs
- ¼ cup fresh parsley, chopped
- Nonstick cooking spray, preferably organic
PREPARATION
- Preheat oven to 375 degrees Fahrenheit. Line a large rimmed baking sheet with foil, and set aside.
- Prepare mushrooms by brushing clean and carefully removing stems. Set mushroom
caps on prepared pan. Finely chop the stems, except for dried end, and set aside. - Meanwhile heat a large sauté pan on medium heat and add a little olive oil. Add the
sausage and cook to brown and finely crumble. Remove sausage to a medium bowl and
set aside. Add the shallot or onion and diced mushroom stems to the same pan and cook
on medium low in the sausage drippings. Add the garlic and spinach, and season with
thyme, vinegar, lemon, and honey. Season with salt, pepper to taste, and sauté until
softened. Remove from heat and set aside to cool. - Add the sauteed shallot mixture to the cooked and crumbled sausage. Stir in the
mascarpone, parmesan, and breadcrumbs. Adjust seasonings to taste. Stir in parsley. Mixture should be very thick as cheese will melt while cooking. Add additional parmesan or breadcrumbs if necessary, always tasting for correct seasoning. - Fill each mushroom cap with a generous mound of filling. Spray all sides of uncooked
stuffed mushrooms with nonstick cooking spray. Sprinkle tops of filled mushrooms with
a little parmesan. - Roast mushroom caps in preheated oven 20-30 minutes, until tops are golden. There
will be a little liquid given off from the mushrooms while cooking in pan which is fine. It
helps the mushrooms from drying out. Sprinkle with parsley and serve.
Note: If extra filling remains, it can be frozen for another time, or even stirred into hot cooked pasta with sautéed mushrooms and a little white wine, along with any liquid from roasting the mushroom caps.
Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.