This month I am entering the OXO Cherry Recipe Contest and I so am excited! OXO is offering great prizes which this cooking granny sure could use!
The prizes include but are not limited to:
3rd Place: $200 worth of OXO tools of your choice
2nd Place: $350 worth of OXO tools of your choice
1st Place: $500 worth of OXO tools of your choice
Be sure to stop by and check OXO out y'all...
The OXO Facebook Page: www.facebook.com/OXO
The OXO Pinterest Page: www.pinterest.com/OXO
The OXO Twitter Account: www.twitter.com/OXO
Y'all can follow with hashtag #CherryOXO
O.K y'all I was born and raised in the South, but lived in the Pacific Northwest for several years and developed a taste for big, juicy, melt in your mouth cherries. I used to love to go cherry picking. It was one of my favorite pastimes and fondest memory of Oregon. When I lived there I created a delicious recipe that infused sweet cherries, mushrooms and wild rice. Over time I've added a few more ingredients to give it a sassy kick.
Nothing says yummy in your tummy like sweet and sassy stuffed mushrooms. This is a quick summer treat to help you beat the heat. Enjoy y'all!
24 large button mushrooms, cleaned, stems removed(reserve stems)
about 1 pound cherries-pitted, stems removed
2 tablespoons Feta cheese
8 oz. apple maple chicken sausage
1 cup cooked wild rice
1 teaspoon fennel seeds
ground peppercorns and sea salt to taste
2 tablespoons olive oil
Preheat oven to 400º F.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings if needed.
In a skillet, heat olive oil over medium heat cook mushroom stems, fennel and crumble sausage until brown, drain. Remove from heat
Combine wild rice, chopped cherries, feta cheese, pepper and salt, add sausage mixture.
Fill each cap with sausage mixture. Sprinkle with feta and chopped cherries if desired.
Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
For the finishing touch, drizzle with olive oil.
Disclaimer: This recipe is my entry in the OXO Cherry Recipe Contest.