Monday, November 3, 2008

Stuffed Mushrooms with Sausage

Cook Time: 20 min
Level: easy
Yield: 2 dozen stuffed mushrooms


* 1/4 cup raisins
* 8 large Spanish green olives, pitted
* 1/4 cup pine nuts
* 2 handfuls fresh flat-leaf parsley
* 2 garlic cloves
* 1 pound Italian sausage, removed from casing
* 3/4 cup freshly grated Pecorino Romano
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* Pinch red pepper flakes
* 1 cup fresh bread crumbs, dried out
* 24 large white mushrooms, stems removed


Preheat oven to 400 degrees F.

To make the stuffing, put the raisins, olives, pine nuts, parsley, and
garlic on a cutting board and chop, and put into a mixing bowl. Add
the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about
1/4 cup of olive oil to moisten and season with salt, pepper, and red
pepper flakes; mix well with your hands to combine. Put the bread
crumbs in another bowl, drizzle with a bit of olive oil and add 1/4
cup of the Pecorino; season with salt and pepper.

Oil the bottom and sides of a casserole dish which is large enough to
hold all the mushrooms in a single layer. Arrange the mushrooms snugly
in the pan, cap side down; season the insides with salt and pepper and
drizzle with olive oil. Stuff each mushroom with a generous spoonful
of the sausage stuffing and sprinkle the bread crumbs on top; drizzle
with even more oil. Bake for 20 minutes until the stuffing is browned
and the mushrooms soft, rotating the dish periodically for even

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