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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
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(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).
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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.
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Place you hallowed out mushroom on a single layer on a cookie sheet.
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Chop the stem with your hands or a knife.
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In a large sauté pan add oil, onion and rosemary sprig. Sauté until onion is golden.
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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.
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Add the chopped mushrooms stems and stir until they realize water. Add wine and let it evaporate. Salt and pepper in.
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Add the breadcrumbs, stir and let it cool. If it looks a little dry add more extra virgin olive oil.
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Add the cheese and adjust the salt and pepper.
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Stuff the each mushroom cap and drizzle olive oil on top.
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Bake on 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until golden brown.
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Decorate with rosemary sprigs and serve hot.
