Mushroom Stuffing with Green Chile
- 50 2 LBS LARGE MUSHROOM CAPS
- 1/4 LB BUTTER
- 1 RED BELL PEPPERS (LARGE)
- 1 GREEN BELL PEPPERS (LARGE)
- 1 RED ONION (MEDIUM SIZE)
- 1/4 LB SHRIMP TAIL OFF 31/40 (CK)
- 1 TSP THYME LEAM
- 1 TSP BASIL LEAF
- 1/2 TSP OREGANO LEAF
- 1 TSP SALT
- 1 TSP BLACK PEPPER
- 1/8 TSP RED CHILE POWDER (HOT)
- 1 TBSP GRANULATED GARLIC
- 1 16 OZ JAR GREEN CHILE SAUCE
- 1/4 CUP COOKING SHERRY
- 1/4 CUP SHREDDED CHEDDAR
- 1/4 CUP SHREDDED JACK
- 1/4 CUP GRADED PARMESAN
- 1 CUP BREAD CRUMBS
Wash and destem mushrooms, (save stems for stuffing)
Bring 1 gallon of water to boil, place mushrooms in metal mixing bowl - Be careful and pour hot water over mushrooms, hold bowl and stir mushrooms in the bowl, quickly pour mushrooms in to colander
Rinse with cold water and drain, set aside in the refrigerator till later to stuff.
Wash and 1/4" dice Red & Green Peppers along with Red Onions.
In a 1 gallon stock pot place 1/4 lb of butter along with peppers and onions
Chop up mushroom pieces and stems in Food Processor into small pieces but not mushy.
Chop up the shrimp the same way.
Add mushrooms and shrimp to stock pot, add all spices
Place stock pot on stove top and heat ingredients on medium heat till mushrooms lose their water.
Stir constantly during the cooking process so mushrooms don't stick.
Add cooking sherry to mixture, continue to cook and stir. Mixture should come to a small simmer.
Turn off heat and add bread crumbs to mixture, stir in well
Remove from stove top and pan up mixture into a pan to cool down. Place in refrigerator.
To stuff mushrooms, 1st lightly salt and pepper steamed mushrooms while they are still up side down. Turn over and stuff the mushrooms with the cooled stuffing using a small spoon.
Place stuffing in center of mushroom and use spoon to round the mushroom cap by smoothing the stuffing as you work the spoon around the top of the stuffing pressing down slightly on the stuffing.
Place stuffed mushroom caps in baking pan and bake in 325 degree oven for 25-35 minutes till internal temp. reaches 165 degrees or higher. Top with graded Parmesan cheese.