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
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.