Ketchikan Stuffed Mushrooms

• 1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms
• 1 pound chorizo sausage, casings removed
• 3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces
• 32 large white button mushrooms (about 16 ounces), cleaned and stems removed
• Salt and pepper
• 1/2 cup Parmesan

1. Heat a small amount of canola oil in a saute pan over medium-high heat.
2. Add the sausage meat and brown.
3. Drain off any excess fat and add spinach.
4. Cook together until flavors integrate and spinach softens, 3 to 5 minutes.
5. Remove from heat and let cool.
6. Preheat oven to 400 degrees F.
7. Season mushroom caps with salt and pepper and toss with canola oil.
8. Stuff mushroom caps with sausage/spinach mixture and sprinkle with Parmesan.
9. Brown in oven and serve.

canola oil, sausage, fresh spinach, white button mushrooms, salt, parmesan

Taken from www.foodnetwork.com/recipes/robert-irvine/ketchikan-stuffed-mushrooms-recipe.html (may not work)