Stuffed Mushrooms. How to make stuffed mushrooms for holidays.

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 40 baby Bella mushrooms (on the larger size)
  • 12 ounces sausage pork/chicken (340 gr) out of the casing
  • 1/4 cup extra virgin olive oil and more for drizzling
  • 2 sprigs Rosemary
  • 1 small onion chopped (1/2 cup)
  • 1/2 cup white wine
  • 1 1/2 cups plain breadcrumbs (6 oz or 165 grams)
  • 1 1/2 cups shredded mozzarella and provolone mix (6 oz) (165 grams)
  • 1/2 cup Pecorino Romano cheese grated
  • Salt and fresh cracked pepper to taste

Instructions

  • (The above ingredients can be a little more or less. There’s really no exact recipe but what you feeling as you cook, that’s the real Italian way).
  • Using a few wet paper towels and wipe the mushrooms from any soil. Using a small spoon scoop out the stem and reserve in a bowl.
  • Place you hallowed out mushroom on a single layer on a cookie sheet.
  • Chop the stem with your hands or a knife.
  • In a large sauté pan add oil, onion and rosemary sprig. Sauté until onion is golden.
  • Add the sausage in and using the tip of the wooden spoon break it apart in small pieces. Higher the heat to obtain a caramelization.
  • Add the chopped mushrooms stems and stir until they realize water. Add wine and let it evaporate. Salt and pepper in.
  • Add the breadcrumbs, stir and let it cool. If it looks a little dry add more extra virgin olive oil.
  • Add the cheese and adjust the salt and pepper.
  • Stuff the each mushroom cap and drizzle olive oil on top.
  • Bake on 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until golden brown.
  • Decorate with rosemary sprigs and serve hot.

Notes

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