Sausage Stuffed Mushrooms & Okra with Dipping Sauce & Standard Cocktail

Published 08/01 2014 05:30AM

Updated 12/29 2014 01:34PM

Sausage Stuffed Mushrooms & Okra with Dipping Sauce
Standard Cocktail

Sausage Stuffed Mushrooms
Oil for frying
1 package medium button mushrooms
1 lb. spicy ground sausage
½ cup red & green bell peppers, diced
1 shallot bulb, diced
1 garlic cloves, chopped
½ cup panko bread crumbs
1 egg
Tone’s® Salt & Pepper to taste

•Preheat oven to 350⁰F.
•Stem mushrooms and fry them in oil for 1 minute.
•Combine the remaining ingredients in a medium bowl, mixing well.
•Pinch into ping pong sized balls and stuff mixture into blanched mushrooms.
•Place on a baking sheet and bake for 10-12 minutes. Serve hot.

Sausage Stuffed Okra
Oil for frying
6-8 okra, halved & seeded
Leftover sausage stuffing from mushrooms
20 pancetta slices
20 prosciutto slices
1 container mascarpone

•Preheat oven to 350⁰F (or leave oven on from mushrooms).
•Blanch/fry okra in oil for 1 minute.
•Form a small loaf of the sausage and wrap with pancetta.
•Stuff inside the okra and wrap in prosciutto.
•Bake in the oven for about 10 minutes.

Dipping Sauce
1/2 cup mayonnaise
1 tablespoon Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon sambal
1 teaspoon wasabi
Tone’s® Salt & Pepper to taste

•In a medium mixing bowl, combine all ingredients with a whisk. Serve with stuffed mushrooms and okra.

Standard Cocktail
1 oz. clear rum
1 oz. green apple vodka
2 oz. sweet & sour mix
Splash grenadine
Canada Dry Ginger Ale

•Place ice in a shaker.
•Add rum, vodka, sweet & sour mix and grenadine. Shake well.
•Pour into glass ¾ way full and add your desired amount of Canada Dry Ginger Ale.

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