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Sausage-Stuffed Mushrooms

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YIELD

3 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 2
EACH EACH HOT ITALIAN SAUSAGES *
¼ 1.3
TEASPOON ML FENNEL SEEDS
1 1
PINCH PINCH RED PEPPER FLAKES *
¼ 59
CUP ML YELLOW ONION
1 1
EACH EACH GARLIC CLOVES
minced
¼ 59
CUP ML PARSLEY LEAVES
chopped
¼ 59
CUP ML BLACK OLIVES *
12 12
EACH EACH MUSHROOMS
1 1

Directions

Remove sausage meat from casings and crumble into a small skillet.

Sauté 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.

Sauté 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.

Stir (imported) olives and b?chamel into the sausage mixture; combine thoroughly.

Taste the mixture and season with salt and pepper if necessary.

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.

Bake at 450℉ (230℃). for about 15 minutes or until bubbling and well browned.

Let settle for 5 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 27 11% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 17%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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