Tuesday, December 18, 2012

Fiesta Stuffed Mushrooms w/ Chardonnay Dipping Sauce

This recipe is a quick and easy way to add a little spark to any menu or gathering.  It's just in time for the holidays and the wonderful dipping sauce can be made with the wine you plan to serve for the occasion.  The ingredients can be grouped as decidedly Latin inspired with the incorporation of the bollio roll, in conjunction with the peppers and jack cheese.  These puppies keep well at room temperature and re-heat well also.  For a vegetarian fare, simply omit the sausage and add a pinch of sage, maybe even a pinch of cumin, for a well rounded Latin effect.  Boca crumbles may be added instead if you prefer for texture variance.  This recipe makes 14-16 stuffed mushrooms or 6 to 7, 2 'shroom appetizer servings.
1 lb. baby bella mushrooms, wiped clean, stems removed
1/3 lb. good quality sage sausage
1 small shallot, small dice
2 tbsp. mini peppers, various colors
pinch celery seeds
1/2 bollio roll, crumbled roughly
2 tbsp. butter
4 oz. Monterey Jack cheese, plus more for broiling
Preheat Broiler.
Brown sausage over medium high heat.  Add shallot, peppers, celery seed and bollio.  Cook for about 2 minutes and stir in cheese and remove from heat.
Divide stuffing equally among mushrooms, depending of course on size of the mushroom.
Sprinkle a scant amount of cheese atop each mushroom and broil on bottom rack until cheese melts and mushroom is heated through, about 5 minutes.
Chardonnay Dipping Sauce:
2 tbsp. red pepper jelly
2 tbsp. tamari
2 tbsp. Chardonnay
In small saucepan, bring up to a boil, stirring constantly and continuing a rolling simmer until alcohol is cooked off, about 4 minutes and reduced by about 1 tbsp.
Remove from heat.
Makes about 1/4 cup.

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