Roma® Gorgonzola & Sausage Mushrooms
Roma® Gorgonzola & Sausage Mushrooms
Directions
- Cut a small piece of the top of the caps of each mushroom to make them lay flat. Place mushrooms on a parchment paper lined sheet pan.
- In a food processor pulse the Italian sausage to chop finely.
- Melt butter in a sauté pan over medium heat. Add onion, garlic, sausage, salt, and pepper. Cook for 2-3 minutes.
- Pour in wine and reduce by half. Pour in heavy cream and reduce by half.
- Transfer this mixture to a bowl and fold in gorgonzola cheese and breadcrumbs to thicken. Now add fresh chopped thyme.
- Portion mixture into each mushroom. Heat oven to 450° and bake for 10-15 minutes.
- Remove from oven garnish with thyme sprigs and serve three caps per customer.
Ingredients
- 12 ea Peak Fresh Produce® mushrooms, stems removed
- 2 tbsp Roma® Cheese Crumbles, Gorgonzola
- 1/4 cup Roma® hot Italian sausage
- 2 tbsp Piancone® red cooking wine
- 1/4 cup Nature's Best Dairy® Cream, Heavy
- 1 1/2 tbsp Roma® Italian breadcrumbs
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1/4 ea Peak Fresh Produce® Onion(s), Red, small dice
- 1 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 1/2 tbsp Nature's Best Dairy® Butter, Unsalted
- 12 sprigs ea Peak Fresh Produce® Thyme, Fresh, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
