Oh, here's an interesting fact that might not be part of the commercials: San Francisco is the first city to mandate that all residents, plus businesses, restaurants and multidwelling units like apartment houses compost waste.
As part of the Longview Locavore challenge, I made some sausage stuffed mushroom caps! The original Food Network recipe is here, but my adapted recipe is below. I have some sausage from Fork's Farm, Mother Earth portobello mushrooms from Landenberg, PA and swiss chard from my garden!
- 5 large portobello mushrooms, stemmed (reserve 1 cup minced stems)
- extra-virgin olive oil, plus more for drizzling
- 12 ounces Italian sausage
- 1 piece of bacon, cooked and chopped
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 1 handful chard leaves, chopped
- 2 garlic cloves, minced
- 1/4 cup whole wheat bread crumbs (I made my own from crusts the kids don't like to eat)
- 1/4 cup freshly grated Parmesan
- 1 teaspoons season salt (sea salt, dried basil, toasted sesame seeds)
- 1 egg, lightly beaten
- Balsamic vinegar, for drizzling
Preheat the oven to 400 degrees F.
Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
Put the onion, celery and mushroom stems in a food processor and chop. Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, celery and mushrooms. Cook until softened, about 3 minutes. Add chopped chard and cook 2 more minutes. Stir in the bacon. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
Transfer sausage-vegetable mixture to a bowl. Add, 1/8 cup of the bread crumbs, 1/8 cup of Parmesan, the season salt, and 1 teaspoon of olive oil. Mix until mixture comes together slightly, about 30 seconds. Add the egg, and stir until well combined.
Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/8 cup of bread crumbs and 1/8 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Drizzle with olive oil and vinegar and serve warm or at room temperature.