Thank you all so much that listened to my food demo at the Rockport Harvest Festival last weekend….it’s so much fun to be with people who love to talk about food as much as I do! I am far from an expert in the field but do enjoy creating recipes that are easy to make, easy to follow and simply delicious! Here’s the recipe from the event…I made a half batch in the demo so that I wouldn’t totally bore you and make you watch mushrooms cook for too long ;-). And like I said in the demo, if you have too much of the filling, use it to stuff chicken breasts or pork chops, add it to tomato sauce and serve over pasta or add some heavy cream and serve over rice…it’s really delicious. You can make the filling up to five days in advance so this is a great make in advance appetizer for the holidays!
Make Ahead Mediterranean Sausage and Mushroom Bites
1/2 pound sweet Italian sausage
3/4 cup diced sweet yellow onions
1 tablespoon minced garlic
2 teaspoons dried Italian Seasoning blend
1-8 oz package sliced button mushrooms, chopped
2-6 oz package sliced baby portobello mushrooms, chopped
1/2 cup Marsala wine
2/3 cup ricotta cheese
2 tablespoons drained and finely chopped roasted red peppers
1/3 cup freshly chopped chives, divided
1 cup shredded parmesan cheese
45 (3-15 ct. Boxes) mini fillo shells
In a large skillet over medium heat brown the sausage, breaking it up in to small pieces as it browns until cooked through and no longer pink. Remove browned sausage from pan with a slotted spoon or strainer, leaving sausage drippings in the pan.
Reduce heat to medium low and add onions and Italian seasoning blend to pan, stirring frequently so that the garlic does not burn. When onions are translucent, add the garlic and cook for another two minutes until garlic is lightly browned. Add all of the chopped mushrooms to the pan and stir to combine. Increase heat to medium and allow mushrooms to cook down until pan is nearly dry, about 10 minutes, stirring occasionally.
When pan is nearly dry, add Marsala wine and stir again, cooking until most of the wine has evaporated and pan is again nearly dry.
Reduce heat to low and stir in ricotta cheese until mixture is smooth and add roasted red peppers. Stir in 2 tablespoons freshly chopped chives, reserving the remaining chives for garnish.
When ready to serve, preheat oven to 350 degrees F. Fill fillo cups with a tablespoon of filling and bake for 10 minutes until filling is hot and cups are lightly toasted. Remove from oven, garnish with a pinch of shredded parmesan cheese and a few of the reserved chopped chives.