- 1
- 15 mins
- 45 mins
Ingredients
- 1 tablespoon olive oil
- 8 ounces loose Italian sausage
- 1 shallot, chopped
- 20 large white mushrooms, stems removed and reserved
- 1/4 cup pine nuts
- 3/4 cup grated Swiss cheese
- 1/2 cup grated Gruyere cheese
- 1/4 cup heavy cream
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Preparation
Step 1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
Add the breadcrumbs and parsley to a small bowl and mix to combine.
Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.