Sausage Stuffed Mushrooms

By michele080478

Ingredients

• 12 white mushrooms large enough for stuffing
• 1 clove garlic, finely minced
• 1/4 cup extra-virgin olive oil
• 1/4 cup onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 Italian Sweet Sausage links, casing removed
• 1/2 cup plain bread crumbs
• 6 tablespoons of Romano cheese, grated
• 3 tablespoons fresh Italian parsley, chopped
• 3/4 teaspoon kosher salt
• freshly ground black pepper
• 2 tablespoons butter, softened
• 1/2 cup dry white wine

Preparation

Step 1

Preheat oven to 425 degrees F.

don't care what anyone says, I wash my mushrooms. I can't stand the fact that there might be dirt on the shrooms. You don't have to soak them in water but give them a good rinse to make sure they are clean. The amount of water they might absorb is negligible.


Remove the stems from the mushrooms (set the caps aside), and finely chop them.

In a large frying pan over medium high heat add 2 tablespoons of olive oil and brown the sausage meat.

Add to the pan the onions, chopped mushroom stems, red pepper and garlic. Just sweat the vegetables for about 3 minutes. Remove from the heat.
In a large bowl, add the bread crumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley, and half the salt. Add to the bowl the sausage meat and vegetables. Mix well. Stir in 2 tablespoons of the olive oil, to moisten all of the crumbs and make a fairly tight stuffing. Add more breadcrumbs if needed. Taste for salt.
Combine the white wine and ¹⁄₂cup hot water in a small bowl, and season with the remaining salt.

Spread the butter all around the bottom of a 9- by- 13- inch Pyrex baking dish. Fill the mushroom caps with the stuffing, and fit them in the baking dish. Don't be afraid to pile on the stuffing, you have plenty, to cover the entire top of the mushroom and pile it high. Sprinkle the remaining cheese over the mushrooms, and drizzle on the remaining olive oil. Pour the wine and water around the mushrooms in the baking dish.

Bake until the mushrooms are crisp on top but tender and the juices are bubbling underneath, about 30 minutes.


Serve the mushrooms with the pan sauce.