Sausage Stuffed Mushrooms
12 whole white button mushrooms
1 (8 oz) package light cream cheese
1/2 cup panko breadcrumbs
1 French shallot
1/4 cup red wine
1 spicy Italian sausage, casing removed
2 tbsp iSpice World FlavorsTM Mediterranean Seasoning
1/4 cup freshly grated parmesan cheese
Step 1: Carefully remove mushroom stems from mushroom caps and chop them finely.
Step 2: Heat a non- stick pan over high heat. Spray pan with cooking spray. Fry mushroom stems, French shallot, iSpice World FlavorsTM Mediterranean Seasoning and Italian sausage over high heat until sausage is fully cooked. Break up the sausage with a wooden spoon to make small pieces.
Step 3: Pour in red wine and reduce until pan is dry.
Step 4: Off heat, stir in the cream cheese, egg and panko until well mixed.
Step 5: Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Step 6: Stuff each mushroom cap with mixture, overflowing them slightly. Organize them on baking sheet an inch apart.