Come winter, stuffed mushrooms always have a place on the Italian table. Sausage and mushrooms pair well in dozens of risotto and pasta preparations, and in this recipe, they both stand front and center.
Which mushrooms are best?
The subtle sweetness and the firm texture of champignons, or white button mushrooms, work well for the stuffing. Clean them and remove the stalks–set the stalks aside to use later in the filling.
The sausage filling
Ingredients: mushroom stems, Italian sausage (casings removed), chopped parsley, minced garlic, a pinch of salt, and breadcrumbs. To amp up the flavor factor, add some grated pecorino or provola cheese. Avoid mozzarella since its watery texture will prevent the mushrooms from cooking properly.
The breadcrumbs
Mix the breadcrumbs with oil, chopped herbs, and a pinch of salt, and sprinkle them over the stuffed mushrooms.
Cooking
Preheat the oven to 350°F and bake for 25 minutes on a baking sheet lined with parchment paper.
Buon appetito!