Google: Bruce Moffitt


This is a grand mushroom recipe we developed and served at our restaurant, "Baron's of Old Town", here in Albuquerque. Bon Apetit Magazine asked us for this recipe, and they published it in their feature section: "The Chef's Choice". These great little stuffed mushrooms make succulent appetizers, or with a green salad, buttered rolls and a nice dry bottle of white wine, they make a nice light luncheon dish. They are also excellent for finger food at a cocktail party or picnic. They can be prepared up to the point they are ready to go in the oven, and will keep in the refrigerator for two or three days. They can even be frozen for a week or so.

To Do Stuffed Mushrooms

Take a pound and a half of nice fresh mushrooms with caps that are about an inch or so in diameter. Remove and chop the stalks. Reserve the caps. Saute the stalks in a couple tablespoons of butter till nice and tender. Chop fine and set aside.

In a heavy frying pan, gently brown:

  • 1 lb. good fresh Italian sausage.

Add and continue to saute:

  • one minced onion
  • 3 large cloves minced garlic
  • 1/2 tsp crushed fennel seed
  • 1 tsp dry leaf oregano
  • 2 tsp or more ground red chile powder
  • good grind of black pepper
  • 1 tsp each salt and sugar
  • good dash Tabasco Sauce, optional

Saute until onion is transparent, add:

  • 1 cup fine dry bread crumbs
  • the chopped mushroom stems ( bd- thanks )
  • enough sherry, white wine or chicken stock to make a paste

Stuff the reserved mushroom caps with a small wad of the stuffing. Dip the stuffed mushrooms quickly in hot, melted butter and drain. If you are not going to use soon, refrigerate. When ready to serve, let come to room temperature and put in hot oven for a couple minutes until hot and beginning to sizzle a bit. A microwave also works well. Serve immediately.

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