Savory Maple Sausage and Apple Compote Stuffed Mushrooms

I happened to have two large portobella caps when I made this, but I am recommending using the baby bellas or small size mushrooms for the appetizer.  Once again these flavors are a wonderful seasonal combination all in one bite.  Yes, all these ideas of maple danced in my head at one time and got to know one another, and partied in our mouths with some wine.  Good times.

Savory Maple Sausage and Apple Compote
Stuffed Mushrooms
Serves  8 appetizer portions

1 ½ lb baby bella or cremini mushrooms, wiped clean

3T extra virgin olive oil
2 links of maple apple chicken sausage, cooked, roughly chopped
4 cups fuji apples, roughly chopped
1 cup chopped fennel bulb
1 cup chopped sweet onion
½ cup dried cherries, chopped
3T fresh ginger, minced
½ cup apple cider
¼ cup grade A maple syrup
½ cup chicken stock
½ t ginger
1/4t mace
1/2t ground cloves
1/2t  nutmeg
3T butter
1t kosher salt
2T maple syrup

1/4 cup plain dry bread crumbs

1/4 cup smoked cheddar or Gruyere cheese, grated

2 tablespoons plus 2 teaspoons fresh rosemary, minced

Cooking Directions

Preheat the oven to 400ºF.

1.  Remove the stems from the mushrooms and mince to make 1/2 cup. Discard the remaining stems.

In a medium skillet over medium-high heat 3T olive oil, cook the apples through ginger, plus minced mushrooms, stirring, until apples and mushrooms begin to release their liquid, about 5 minutes. Add the apple cider, maple syrup, chicken stock, and spices, reduce heat to medium, cook, stirring, about 10 minutes. Add the butter, season with salt, cook, stirring, until fragrant, about 3 minutes. Remove from heat. 

2.  Place the sausage and apple mixture in the bowl of a food processor. Add 2 tablespoons of the bread crumbs, 2 tablespoons of the cheese, and 2 tablespoons of the rosemary. Pulse just a few times to combine.

3.  Fill each mushroom cap with about a heaping teaspoon of the filling and place on a large baking sheet.

In a small bowl, combine the remaining 2 tablespoons bread crumbs, 1t maple syrup, 1/2t oil, and 2 tablespoons cheese and sprinkle over the mushroom caps. 

Bake until the filling is browned and the mushrooms are tender, 15 to 18 minutes.

Transfer to a serving dish or platter, garnish with the remaining 2 teaspoons rosemary and serve warm or at room temperature.

Extra filling can be used for bruschetta or pizza topping.