Preheat the oven to 350 degrees

Trim the potato sheets to fit on a baking sheet lined with parchment paper. Brush the parchment sheet with extra virgin olive oil. Place the sheet of potato on the parchment, and brush the potato with extra virgin olive oil. Cover with parchment paper and another baking sheet. Place in the oven, cooking for 10 minutes. The potatoes should be tender, with no color.

Set aside to cool

Preheat the oven to 375 degrees

Place cold stuffing in the middle of a sheet of plastic wrap. Roll the stuffing and the plastic wrap to form a log. Tie off one end of the plastic wrap, continent roll, and tighten the plastic wrap, compressing the stuffing.

Place in the refrigerator to cool.

Remove the plastic wrap from the stuffing roll. Gently place the stuffing on a sheet of potato, and gently roll the potato around the stuffing.

Heat a large pot of water to boil, and season with salt.

Gently peel off the leaves of the Brussels sprouts.

Remove the from the water, place on paper towels to drain, and cool. Set aside.

Heat the pan that the crispy potato-wrapped stuffing was cooked in. Add the extra virgin olive oil.

Sauté the diced shallot for 1 minute, it should be light blond in color.

Trim the bottom of the clamshell mushrooms removing any dirt. Using your hands gently break up the mushrooms into individual mushrooms.

Add the clamshell mushrooms to the sauté pan cooking for 1 minute.

Add the Brussels sprout leaves to the clamshell mushrooms, and adjust the salt leaves. Cooking for 2 minutes until the leaves are hot. Set aside.

Use the same pan that you cooked the Brussels sprouts and mushrooms in, and heat over medium-high heat.

Add the vegetable stock, Dijon mustard, poultry seasoning, and extra virgin olive oil.

Gently reduce and stir to emulsify, cooking for 2 minutes.

Finish the sauce with fresh thyme and crushed red pepper flakes.