Baby Bella Stuffed with Italian Sausage

 

2 lbs. Italian Sausage (Gary made some for me- recipe to follow)

5 cups Challah bread, blended in the food processor to make bread crumbs

1 stick of butter, melted

1 onion, chopped

4 cloves garlic, minced

1 cup grated Parmesan cheese

40-50 Bella mushrooms

 

Brown the sausage. Taste for flavor adding salt, black pepper or red pepper flakes if necessary. (You may even want to add some toasted fennel if the sausage is not flavorful enough for you!)

Mix all of the ingredients together making sure that the stuffing holds together.

Cut the stems off each mushroom and a little of the edges. (You can chop these pieces up and put them into the stuffing as well!) Stuff each mushroom and place on a parchment-lined cookie sheet. Bake at 350 for ~20-30 minutes or until the tops of the mushrooms brown and the mushrooms are soft. (You can add Panko bread crumbs to the top or more Parmesan cheese.

This recipe can be made the day before and refrigerated until ready to cook.



 

 

 

Prosciutto Wrapped Figs

 

3 bags of dried Mission Figs

1 (8 oz.) container of Mascarpone cheese

20 slices Prosciutto, thinly sliced

 

This is a GREAT appetizer- very quick and easy AND you can make them a day ahead!!

Cut the stems off the figs. Slice the figs in half, making sure not to cut all the way thru. Scoop about 1/4 tsp. into the center of each fig. Cut each slice of prosciutto into thirds and roll the cheese-stuffed figs into the prosciutto!! That's it. So easy!!



Grilled Chicken

I don't have a good picture of the grilled chicken from last night but it was terrific!! I brine the chicken breasts overnight and then grill them an hour or so before we serve them making for easy entertainment!!

Grilled Chicken

 

10 chicken breasts

1 gallon of cool water

1/2 cup sugar

1 cup Kosher salt

3 sprigs rosemary

20 basil leaves

3 sprigs thyme

20 black peppercorns

2 lemons

2 heads of garlic

 

Combine all the ingredients except the chicken breasts. Cut the lemons in 1/2 and juice them into the water. Cut the garlic in 1/2 and place them in the water. Stir everything around until the salt and sugar dissolve. Place the mixture in the refrigerator, covered for at least 12 hours.

Remove the breasts and discard the brine. Dry the breast completely. (I usually allow them to sit on a cooling rack for ~1 hour with a paper towel on top. This will drain the breasts and bring them up to room temperature.) Coat the breasts in EVOO. Do not try to season the breasts in any way at this point. All the flavors from the brine are sufficient.

Using a very hot grill or cast iron skillet, brown the breasts on both sides. Don't try to cook them thru-just brown them. Remove the breasts, placing them in a bowl or foil container. Cover them for 15-20 minutes (or more if necessary). Cut the breasts into strips. Rewarm them if necessary in chicken broth or butter garlic EVOO sauce for more flavor.

The chicken will not be overcooked but will be completely cooked through. By browning and steaming them the breasts are nice and moist!! This is a great trick for feeding lots of people!!