Shelly's Recipe

STUFFED MUSHROOMS WITH SAUSAGE

Category: Stuffed Mushrooms

1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 lb Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed

Preheat oven to 400. To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine.

Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.

Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil.

Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking. Makes 2 dozen