Sausage Stuffed Mushrooms With Cheesy Polenta
Stuffed mushrooms make an excellent appetizer, but with some good Italian sausage and cheesy polenta, you can turn them in to a hearty meal perfect for a cold evening.
Stuffed Mushrooms
4 Tablespoons Olive Oil, Divided
1 1/2 Pounds Whole Baby Bella Mushrooms
1 Pound Uncooked Italian Sausage
2 Large Shallots, Finely Minced
2 Large Garlic Cloves, Finely Minced
1/4 Cup White Wine
1 Large Egg
1/2 Cup Breadcrumbs
1/2 Cup Parmesan Cheese, Grated
1/4 Cup Heavy Cream
1/4 Cup Fresh Italian Parsley, Finely Minced and Packed, Divided
Kosher Salt
Freshly Ground Black Pepper
Polenta
1 Cup Polenta
4 Cups Water
3 Teaspoons Kosher Salt
1/2 Stick Butter
1/2 Cup Parmesan Cheese, Grated
Preparing The Meal
Begin by preheating your oven to 350°F with a rack in the middle position. Then, place a mushroom in your palm, cap side down. Snap the stem off, leaving a well in the cap for stuffing. Mince the stems and set aside. Next, heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. When the oil is shimmering, add the sausage to the skillet, and cook until golden brown (about 8 to 10 minutes). While the sausage is cooking, use a wooden spoon to break it into small pieces. When the sausage is cooked, use a slotted spoon to transfer the sausage to a large mixing bowl. Do not drain the fat from the skillet. Then, reduce the heat to medium and add the shallots to the sausage fat, and cook until softened (about3 to 4 minutes). Next, add the garlic and white wine and simmer for about a minute. Add the minced mushroom stems and cook until tender, about 5 minutes. Once the mushroom stems are tender, transfer the mixture to a mixing bowl with the sausage. Then, stir the egg into the mixture mixture, and add the bread crumbs, Parmesan cheese, heavy cream, and 3 tablespoons of parsley. Mix by hand until well combined. Season filling generously with salt and freshly ground pepper. Toss the empty. mushroom caps with the remaining olive oil, and set them on a baking sheet with the well-side facing up, and stuff each cap with a generous amount of filling. Place the mushrooms in the oven ands bake for 20 to 25 minutes, until hot and golden brown.
While the mushrooms are cooking, you can make the cheesy polenta. Start by bringing 4 cups of water and a teaspoon of salt to a boil in a large pot over high heat. Once the water is boiling, gradually whisk in polenta. Constantly stir until the mixture is smooth, and begins to thicken. Once fully incorporated, reduce the heat to medium-low. Cook, stirring often, until the polenta is tender and thickened but still has a creamy texture. Cooking times may vary slightly, but it should be about 30 minutes. Once the polenta is fully cooked stir in the butter and cheese. Season to taste with salt and pepper.
To serve, spoon polenta into the bottom of a bowl, and place the stuffed mushrooms on top. Grate some extra Parmesan cheese over everything, and serve immediately.