- 30 medium fresh mushrooms
- 1 slice white bread
- 1/2 pound pork shoulder
- 1 tablespoon chopped parsley
- 3/4 teaspoon salt
- 1/4 teaspoon sage
- 1/8 teaspoon black pepper
- 4 ounces mozzarella cheese
How to Make It
Remove stems from mushrooms; set caps aside. Assemble and attach the KitchenAid® Food Grinder attachment to the KitchenAid® Stand Mixer. Use the coarse grinding plate, turn to Speed 4 and grind stems and bread into separate bowls; set aside.
On Speed 4 grind pork into mixer bowl. Add parsley, salt, sage and pepper. Attach bowl and flat beater. Turn to Speed 2 and mix 1 minute or until well combined. Brown sausage mixture in skillet over medium heat; remove with slotted spoon, leaving fat in pan. Add mushroom stems to fat and saute 3 minutes. Remove from heat and set aside.
Assemble and attach KitchenAid® Rotor Slicer/Shredder attachment to the KitchenAid® Stand Mixer. Use the fine shredder cone (No. 1), turn to Speed 4 and shred cheese. In large bowl, combine cheese, mushroom stems, bread crumbs and sausage.
Fill mushroom caps with sausage/cheese mixture. Place on baking sheets and bake at 450°F for 15 minutes. Serve hot.
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