lunedì 4 gennaio 2016


Appetizer - Entree - Gluten free

This was part of our Christmas dinner. Our friend wanted to try stuffed mushrooms and we came up with this one... As many of you know, I use bratwurst instead of Italian sausage, because fennel seeds are overpowering; I've been told that Italian sweet sausages (not mild, SWEET) do not have them.

8 big mushrooms
2 sausages, (casing removed) crumbled
2 tbsp grated Parmigiano Reggiano
1 egg
Shredded mozzarella to top
Italian Extra virgin olive oil
Italian sea salt

Prepare the stuffing. In a bowl mix sausage, parmigiano, egg and a pinch of nutmeg. Set aside.

Detach the mushrooms' caps from the stems. Save stems for future use.

Sprinkle mushroom caps with a pinch of salt, then stuff with the sausage mixture.

Preheat oven to 385F.

Grease a baking dish with olive oil, then arrange caps on it and bake for 15-20 minutes. Top caps with mozzarella and continue baking for 10 more minutes (or until cheese melts).

This recipe serves 4

- Baking time depends on the size of mushrooms' caps.
- Use the stems for other dishes; we made risotto with the stems and some dried Italian porcini. You can also make soup (recipe here).
- Always add mozzarella at the end of cooking, so it won't burn.

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