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Pesto Jack Stuffed Mushrooms with Tomato Concassé

Servings: 6

Ingredients:

Stuffed Mushrooms:
3/4 pound hot Italian sausage, casing removed
1/4 cup pine nuts
2 tablespoons sun-dried tomatoes, diced
1 cup (4 ounces) Wisconsin pesto jack cheese, shredded
6 large (12 ounces) Portobello mushrooms, stems removed

Tomato Concassé*:
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tablespoons fresh basil leaves
1/2 cup roasted red peppers, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cooking Directions:

Preheat broiler. In a skillet, cook sausage over medium heat, breaking apart until fully cooked; remove from heat and drain fat. Add pine nuts, sun-dried tomatoes and Pesto Jack Cheese. Mix well; set aside.

In the pre-heated broiler, broil mushroom caps, rounded side up, for 3 to 5 minutes. Remove from oven; turn caps over and carefully spoon warm sausage stuffing into each cap. Return to oven and broil 3 to 5 minutes.

For concassé, heat olive oil over medium heat in a small saucepan. Add garlic and shallot; sweat 1 minute to release flavor. Add remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse tomato mixture to desired consistency. Spoon onto tops of filled mushrooms and serve immediately.

*May be replaced with 14-16 ounce jar of chunky Italian-style tomato sauce.

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