MANILA, Philippines - (Serves 6-8 as an appetizer)
Ingredients:
1/4 cup breadcrumbs (preferably fresh)
1 shallot, peeled and quartered
2 cloves garlic, peeled
2 packages baby Portobello mushrooms, cleaned
Crumbled Italian sausage (casings removed), 150 grams
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons butter
1 cup Parmesan cheese, freshly grated
Procedure:
Pulse shallots and garlic in a food processor. Set aside.
Remove stems from mushrooms (leaving the caps intact) and chop, using a food processor or a knife. Set aside.
In large skillet over medium heat, cook sausage until no longer pink. Drain well. Add shallots, garlic and mushroom stems. Cook and stir for 4 to 5 minutes until vegetables are tender.
Transfer sausage mixture to a large bowl. Add breadcrumbs, dry mustard, and Worcestershire sauce to sausage. Mix thoroughly with your hands, a wooden spoon or in a food processor.
Melt butter in a skillet over medium-low heat. Add mushroom caps. Cook for 1 1/2 to 2 minutes on each side, until slightly soft. Place on ungreased cookie sheets. Fill with sausage mixture. Sprinkle with Parmesan cheese. Set aside.
When ready to serve, bake at 350°F for 10 minutes or until hot and bubbly.