Sausage-Stuffed Mushrooms

APPETIZERS

1bakery croissant or white bread slice, torn into pieces

1shallot, cut into quarters

1 clove garlic

15large (about 14 oz. [395 g]) mushrooms, cleaned

6ounces (170 g) ground sausage

1teaspoon (5 ml) Worcestershire sauce

1⁄2 teaspoon (2 ml) dry mustard

1⁄4 teaspoon (1 ml) hot pepper sauce

1cup (235 ml) shredded Cheddar cheese

2tablespoons (30 ml) snipped fresh chives, if desired

Position mini bowl and mini blade in work bowl. Add croissants. Process until finely crumbled, 10 to 20 seconds. Remove and set aside.

Position mini bowl and mini blade in work bowl. Add shallot and garlic. Process until finely chopped, 5 to 10 seconds. Remove stems from mushrooms; add 1⁄2 cup (120 ml) stems to shallot mixture in mini bowl. Pulse 3 to 4 times, about 1 second each time, or until chopped.

In medium skillet over medium heat, cook sausage until thoroughly heated and no longer pink. Drain. Add mushroom mixture; cook 2 to 4 minutes, or until tender, stirring often.

Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add sausage mixture, bread crumbs, Worcestershire sauce, mustard, pepper sauce, and cheese. Process until mixed, 3 to 5 seconds.

Arrange mushrooms cap side down in 13 x 9 x 2- inch (33 x 23 x 5 cm) baking pan. Spoon and press sausage mixture into openings, mounding stuffing. Bake at 350°F (177ºC) for 15 to 20 minutes, or until mushrooms are tender. Sprinkle with chives, if desired.

Yield: 5 servings (3 mushrooms per serving).

Tip: Filling may be made up to one day in advance; refrigerate. Warm to room temperature before stuffing mushrooms.

Per Serving: About 230 cal, 11 g pro, 10 g carb,

17 g total fat, 8 g sat fat, 45 mg chol, 390 mg sod.

4KFP750 specifications

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KitchenAid 4KFP750 manual Sausage-Stuffed Mushrooms, Shallot, cut into quarters Clove garlic

Models: 4KFP750