Executive Catering Chef for Lunds and Byerly's makes holiday appetizers that should make your cooking time less stressful.
Presented by Gabe Stockinger, Executive Chef Lunds and Byerly's Catering
4 ounces cream cheese
¼ cup bread crumbs
¼ cup shredded parmesan
¼ cup crumbled feta
1 teaspoon granulated onion
¼ teaspoon granulated garlic
1 teaspoon salt
¼ teaspoon white pepper
1 dash Tabasco
1 teaspoon Worcestershire sauce
¼ cup grated parmesan
2 tablespoons melted butter
4 ounces frozen spinach, thawed, rinsed, drained, squeezed, chopped
5 ounces raw Italian Fontanini bulk sausage
4 ounces frozen crab.
Combine all ingredients through Worcestershire sauce in a mixer and blend until incorporated (about a minute). *Mix in the spinach, crab, or sausage. Use a spoon to stuff the mushrooms and round them off. Pack them in the grated parmesan and lay them in a baking dish. Drizzle with the melted butter and place the dish in the oven. Bake for 12-15 minutes.
Can be made up to 3 days ahead of time.
*Optional: You may want to blanch the mushrooms for 4 minutes in boiling water and then cool them prior to stuffing. This allows for a more clean looking presentation.