These savory stuffed mushrooms make an excellent appetizer or a quick and easy side dish. Impress your family with the gourmet treat that will bring your spring supper to chef level!
Ingredients
- 1 tablespoon olive oil
- ½ cup finely chopped fennel
- 3 raw Italian sausages (spicy or mild), removed from casings
- 2 tablespoons white wine
- ¼ cup chopped fresh parsley and fennel fronds
- ½ cup fresh breadcrumbs
- ¼ cup grated parmesan
- ½ cup mozzarella
- ¼ cup heavy cream
- 2 cups cremini mushrooms or portobellini mushrooms, cleaned with towel and stems removed
Preparation
Preheat oven to 375°F.
In large sauté pan, heat olive oil over medium-low heat. Add fennel and cook for about 5 minutes, until softened.Add sausages, breaking up with a spoon so they will sauté in crumbled pieces. Continue cooking until sausage meat is cooked, about 5 minutes.
Add wine to deglaze pan. Stir in parsley and breadcrumbs. Transfer sausage mix to a medium bowl. Stir in parmesan, mozzarella and cream. Mixture should hold together when pressed into a small ball.
Season mushroom caps lightly with salt and pepper. Pack mushrooms with stuffing and then place them on sheet pan lined with foil.
Bake about 15 minutes for cremini mushrooms, 20 minutes for portobellini.
