Sausage-Stuffed Mushrooms Recipe

Step 1

Remove sausage meat from casings and crumble into a small skillet. Saut‚ gently, stirring often, until meat is thoroughly done. Season with fennel and, if desired, red pepper flakes. With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet.

Step 2

Saute onion and garlic in the fat, adding a little olive oil if necessary, until tender and golden, about 25 minutes. Stir in chopped parsley and add to reserved sausage meat.

Step 3

Stir (imported) olives and bechamel into the sausage mixture; combine thoroughly. Taste the mixture and season with salt and pepper if necessary.

Step 4

Pull the stems off the mushrooms and save for another use. Wipe mushroom caps with a damp cloth and season lightly with salt and pepper. Fill each cap generously with the stuffing. Arrange caps in a lightly oiled baking dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.

Step 5

Bake at 450 F. for about 15 minutes or until bubbling and well browned. Let settle for 5 minutes before serving.

Things You'll Need

  • 2 Italian sweet sausages
  • 1/4ts Fennel seeds
  • Red pepper flakes (optional)
  • 1/4c Yellow onion, minced
  • 1 Garlic clove, minced
  • Olive oil, as necessary
  • 1/4c Parsley, chopped
  • 1/4c Black olives, chopped
  • 1/3c B‚chamel sauce, thick
  • Salt & pepper
  • 12 Mushrooms, large
  • Parmesan cheese

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