Sausage & Mascarpone Stuffed Mushrooms

Another holiday appetizer idea!

Sausage & Mascarpone Stuffed Mushrooms

16 ounces white mushrooms (about 15 mushrooms), stems and gills removed

1 tablespoon Wildtree Natural Grapeseed Oil

1/8 teaspoon salt

1/8 teaspoon pepper

½ pound Italian sausage

½ cup scallion, diced

2 teaspoons Wildtree Garlic Galore Seasoning Blend

¼ cup panko breadcrumbs

½ cup mascarpone

2 tablespoons fresh parsley, chopped

 

Preheat oven to 350°F. Add mushrooms to a bowl. Drizzle with Grapeseed Oil and season with salt and pepper; toss to coat the mushrooms. Place mushrooms in a baking dish. In a medium skillet cook the sausage over medium heat until cooked through and starting to brown. Add the scallions and Garlic Galore; cook for 2 minutes. Add panko and stir to combine. Mix in the mascarpone until melted and a creamy fixture forms. Remove from heat; mix in parsley. Stuff mushrooms with mixture. Bake for 25-30 minutes. Top with shredded parmesan before serving if desired.

 

To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Orange Chipotle Hollandaise with Panko Fried Shrimp

Orange Chipotle Hollandaise with Panko Fried Shrimp

Serves 6

1 package Wildtree Hollandaise Made Easy
¼ cup (1/2 stick) butter, unsalted
1 cup water
2 tablespoons fresh orange juice
1 teaspoon orange zest
½-1 teaspoon Wildtree Smoky Chipotle Hot Sauce
1 1/2 pounds large shrimp, peeled, butterflied tail-on
1 cup flour

2 tablespoon Wildtree Adobo Seasoning Blend

2 eggs

2 tablespoons milk

1 1/2 cups panko crumbs

Hollandaise: Melt the butter in a small saucepan on medium-low heat. Stir in water, orange juice, and Hollandaise Sauce Mix with a whisk. Stirring frequently, cook on medium heat until the sauce comes to a boil. Reduce heat and simmer one minute or until thickened, stirring occasionally. Finish by whisking in orange zest and Chipotle Hot Sauce. Keep warm.

Shrimp: Preheat oven to 450°F and generously oil a sheet pan. Mix the flour with the Adobo Seasoning Blend; mix the milk together with the eggs. Dredge the shrimp with the seasoned flour and shake off the excess. Dip the shrimp in the egg wash and then the panko crumbs. Place on the sheet pan and bake for 5 minutes. Carefully flip the shrimp and continue cooking for another 3-5 minutes until crispy and cooked through. Serve with the orange chipotle hollandaise.

To order any Wildtree groceries please go to http://www.jenwarr.mywildtree.com/.