Stuffed Mushrooms with Italian Sausage
Stuffed mushrooms are a great appetizer for any dinner party or holiday gathering. They are easy to make and delicious. In this recipe, I use italian sausage to give them that extra special flavor, but it is not necessary. You can leave out the sausage if you want to make them vegetarian.
20 – oz. medium/large white mushrooms
1/2 – cup seasoned bread crumbs (you can also use store bought)
1/8 – cup pecorino romano cheese
1/3 – lb. italian sausage
1/8 – cup olive oil
2 – tbls. fresh parsley, chopped
Fresh ground black pepper to taste
Salt to taste (optional)
Soffritto – make 1/2 the recipe and add 1 clove garlic and half of the mushroom stems. Mince all together in a food processor.
Extra virgin olive oil
Wipe the mushrooms clean with a damp cloth, then cut the dry end of the stem off and remove the remaining stem from the mushroom. This leaves a nice cavity for the stuffing. Add half of the stems to the soffritto. After you prepare the soffritto, sauté it in 1 tbls. olive oil for about 10 minutes. Sprinkle the soffritto with a little salt and black pepper.
Heat a little canola oil in a small skillet, and in the meantime, remove the sausage from its casing and add to the skillet. Break it up with a fork into crumbles and cook until no longer pink.
Mix together the bread crumbs, cheese, parsley, salt and pepper. Be careful not to add too much salt if you are using store bought bread crumbs. Add the sautéed soffritto and the cooked sausage. Drizzle olive oil and mix thoroughly until the breadcrumbs are moist enough to stick together.
Cover a baking sheet with parchment paper, and place the mushrooms on top. Brush a little olive oil over the mushrooms and sprinkle with a little salt. Over fill the mushrooms with the stuffing so that it forms a rounded peak.
Bake in a pre-heated 400o oven for 20-25 minutes until the mushrooms are tender and the stuffing is golden brown.