Mezzaluna’s Mushroom Caps with Bread Dressing

Mezzaluna’s Mushroom Caps with Bread Dressing

Looking for a Delicious Holiday Recipe Portland?

Something I love to do with my left over bread dressing…Fill whole mushroom caps with it…Take the stuffing, add minced parsley and two chopped garlic cloves, a little melted butter…then fill the mushroom caps. Sprinkle with some grated parmesan cheese. Place mushrooms on a baking sheet and add a little broth or white wine to the pan. Bake for 20-minutes at 350. Delish!

Dressing is my favorite thing to prepare–bar none. This is how I do it…I toast French bread cubes lightly in the oven until completely dried out. Then I sauté chopped celery and onions in butter and olive oil (many recipes tell you to only soften the veggies, however I sauté them over high heat until there is color on them ’cause I like the flavor it imparts.) Then I sauté assorted sliced mushrooms in butter, fresh thyme and some minced garlic. I deglaze the pan with dry white wine and allow the liquid to be absorbed into the mushrooms. Then I cook off both sweet and spicy Italian sausage until browned. I throw all of this together in a large bowl then dust dried rubbed sage over until I can really taste it! Add salt and cracked pepper to taste. Then I stir in whole eggs, heavy cream and enough chicken stock to really moisten the bread. The last thing I do is add freshly grated parmesan cheese and dot the top with butter in an open casserole pan. A secret my mother taught me was to take the drippings from the turkey and drizzle it over the dressing just before it bakes. This dish is unbelievably delicious, rich, and has my signature touches on it.

John Paulk
Owner, Executive Chef

Mezzaluna Fine Catering is a Portland based catering company that serves corporate & private events. Contact us today for a catering consultation on your next private or corporate event. Don’t wait until the last minute to schedule your holiday party!