Yield: 24 pieces

Hannah Jack Tavern, Merrimack, NH (closed)

Circa 1988.  This recipe comes from the then chef at Hannah Jack Tavern in NH.  I took a class that he taught at That Kitchen Place in Amherst, NH. Makes a great party appetizer.

• 1small onion, diced
• ½green pepper, diced
• ½sweet red pepper, diced
• 3cloves garlic, minced
• 4TBS olive oil
• 4sweet Italian sausages, casings removed
• ½cup crushed tomatoes
• 2TBS chopped parsley
• 1tsp dried basil
• ½cup light cream
• ¾cup shredded mozzarella / bread crumbs
• 24large mushroom caps, cleaned & stems removed

Preheat oven to 400°F.

Heat 2 TBS oil over high heat until shimmering. Put garlic in oil, sauté for 10 seconds. Add diced onion, peppers, and garlic. Sauté until onion is translucent but not browned.

Crumble sausage into pan with onion and peppers, stir and press into bottom of pan with large spoon to brown sausage. Cook until light brown. Drain excess fat. Add tomato, basil and parsley and cook about one minute. Add cream and reduce until thick. Remove from heat and stir in Mozzarella. Let cool. Add breadcrumbs to bind.

In a large sauce pan, sauté mushrooms in remaining olive oil. Drain and arrange on cookie sheet. Stuff with sausage mixture and bake at 400°F for 5 to 8 minutes.

Tip

With a few changes, the stuffing makes a real tasty filling for stuffed green peppers.

• ½mushroom stuffing
• 3green pepper tops, minced
• 8oz ground beef
• 1cup white rice, cooked

Brown the ground beef and the minced peppers in a large skillet.  When brown add the rice and the mushroom stuffing.  Mix until heated through.  Follow the prep and stuffing instructions for stuffed green peppers.