Appetizers

Appetizers

Island Owned Since 1963

Sausage & Onion Stuffed Mushrooms


Sausage & Onion Stuffed Mushrooms


Recipe Overview


SERVINGS: Makes 6 Stuffed Mushrooms

PREP TIME: 20 minutes

COOK TIME: 12 minutes

TOTAL TIME: 32 Minutes

  • 6 stuffing Mushrooms, cleaned and stemmed
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 small white onion, thinly sliced
  • 1 Italian sausage, casing removed
  • 2 tbsp. Salt Spring Kitchen Co. Apple, Fig & Fennel Spread
  • 2/3 cup Paradise Island Lactose-Free Extra Old Cheddar, shredded
  • Optional garnish: fresh fennel fronds

  1. Preheat the oven to 350° F and prepare a baking sheet with parchment paper.
  2. Place cleaned mushrooms on parchment paper, with the opening facing up.
  3. In a medium saucepan, on medium heat, add oil and sauté garlic, onions and sausage meat, making sure to separate the meat into a crumble as it cooks. Cook mixture until meat is fully cooked approximately 12 minutes.
  4. Once the meat is cooked, remove it from the heat and add jam and stir to combine.
  5. Equally, divide the filling into mushrooms and equally divide and sprinkle cheese on each mushroom.
  6. Bake mushrooms for 20 minutes or until the cheese is melted and the mushrooms are cooked.
  7. Top with fresh fennel fronds if using, and serve immediately!

Boxing Chicken

  • Marinade ingredients:
  • 4chicken drummettes
  • 1½ tspAsian Family Light Soy Sauce
  • 1 tspsalt
  • 1 tspTaikoo Granulated Sugar
  • ½ tspAsian Family Pure Sesame Oil
  • ¼ tspfive-spice powder
  • 1 tspginger
  • 2 clovesgarlic (blended or pounded)
  • Coating Ingredients:
  • ½ cupcornstarch
  • 2 tbspall-purpose flour
  • 1 tbsprice flour
  • A pinch of salt

1. Rinse and clean drummettes. Pluck and remove any remaining feathers.

2. Using a sharp knife, carefully cut around the smaller end. Stand the fatter end on the chopping board and use the knife to push the skin and meat down (to the fatter end). The drummet will now look like a ‘boxing’ hand. Repeat with the rest.

3. In a bowl, add all ingredients for marinade and the drummettes. Mix to coat well and set aside to marinade for 2-3 hours.

To Cook

1. Heat oil in frying pan over high heat. To test if the oil is hot enough, dip the tips of a bamboo chopstick into the oil. Oil that is ready for frying will bubble around the chopstick tip.

2. In a separate bowl, mix all ingredients for coating. Coat each drummet, and carefully slide them into the frying pan. Cook until golden brown then drain on paper towel before serving.

3. Best served hot with chilli sauce on the side.

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