SAUSAGE-STUFFED MUSHROOMS

1 bakery croissant or white bread slice, torn into pieces
1 shallot, cut into quarters
1 clove garlic
15 large (about 14 oz.) mushrooms, cleaned
6 ounces ground sausage
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1 cup shredded Cheddar cheese
2 tablespoons snipped fresh chives, if desired

Position mini bowl and mini blade in work bowl. Add croissants. Process until finely crumbled, 10 to 20 seconds. Remove and set aside.

Position mini bowl and mini blade in work bowl. Add shallot and garlic. Process until finely chopped, 5 to 10 seconds.

Remove stems from mushrooms; add 1⁄2 cup stems to shallot mixture in mini bowl. Pulse 3 to 4 times, about 1 second each time, or until chopped.

In medium skillet over medium heat, cook sausage until thoroughly heated and no longer pink. Drain.

Add mushroom mixture; cook 2 to 4 minutes, or until tender, stirring often.

Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add sausage mixture, bread crumbs, Worcestershire sauce, mustard, pepper sauce, and cheese. Process until mixed, 3 to 5 seconds.

Arrange mushrooms cap side down in 13 x 9 x 2- inch baking pan. Spoon and press sausage mixture into openings, mounding stuffing.

Bake at 350 degrees F for 15 to 20 minutes, or until mushrooms are tender. Sprinkle with chives, if desired.

TO MAKE AHEAD:
Filling may be made up to one day in advance; refrigerate. Warm to room temperature before stuffing mushrooms.

Yield: 5 servings (3 mushrooms per serving).
Source: KitchenAid (Model KFP750) 12 cup food processor manual