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Recipe: Grandma Nancy's Stuffed Mushrooms
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 6 |
ea |
large button mushrooms |
| 1 |
ea |
link hot Italian sausage |
| 3/4 |
c |
seasoned Italian bread crumbs |
| 3/4 |
c |
grated Pecorino Romano |
| 1/4 |
c |
grated Parmigiano Reggiano |
| 1 |
TBSP |
garlic powder |
| 1/2 |
tsp |
freshly ground black pepper |
| 1 |
TBSP |
dried parsley |
| 1/4 |
c |
extra-virgin olive oil plus more for drizzling |
| 1/4 |
c |
shredded mozzerella |
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Instructions
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1) Preheat oven to 375 degrees F.
2) Wash and pat dry mushrooms.
3) Take off stems and chop into small pieces.
4) Place mushroom caps in baking dish.
5) Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom.
6) In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley.
7) Add olive oil until mixture is moist. If too dry add more oil.
8) Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom.
9) Drizzle olive oil over each one.
10) Pour a little water in bottom of pan.
11) Cover with foil.
12) Bake for 30 minutes.
13) Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.
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