Chicken and Asiago Stuffed Mushrooms Express Pressure Cooker Recipe
< 15 minutes
< 15 minutes
15 large white mushrooms, stems removed and reserved
3 tablespoons extra virgin olive oil, divided
¼ pound uncooked chicken sausage, casings removed or ground chicken
2 tablespoons finely chopped onion
1 clove garlic, minced
2 tablespoons Madeira wine
½ cup grated Asiago cheese
2 tablespoons seasoned dry bread crumbs
1 ½ tablespoons chopped fresh Italian parsley
¼ teaspoon salt
⅛ teaspoon black pepper
1 ½ cups water
Lightly brush mushroom caps with 1 tablespoon oil. Set aside. Finely chop mushroom stems.
Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker. Heat remaining 2 tablespoons oil on HIGH. Add mushroom stems, sausage, onion and garlic; cook 5 to 7 minutes until sausage is no longer pink, stirring to break up sausage into small pieces. Pour in Madeira; cook 1 to 2 minutes or until it evaporates. Stir in cheese, bread crumbs, parsley, salt and pepper. Divide mushroom-sausage mixture among mushroom caps, pressing slightly to compress. Wipe Cooking Pot clean.
Spray soufflé dish that fits inside of Cooking Pot with nonstick cooking spray. Prepare foil sling. Place rack in Cooking Pot; add water.
Stack stuffed mushroom caps in prepared dish. Place prepared dish on rack using foil sling. Secure lid. Press STEAM, set temperature to HIGH and time to 2 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure. Remove dish using foil sling. Serve immediately.