Stuffed mushrooms with Ricotta and sausage

By Booper-2

Ingredients

• These stuffed mushrooms can be made in advance and easily heated up. For those who don’t like mushrooms, you can accompany this mix with crostini. If you want to increase your stuffing quantity because you have surprise guests, add breadcrumbs
• 450 g (1 lb) white mushrooms, wiped clean
• 45 mL (3 tbsp) olive oil
• 250 g (1/2 lb) italian sausage, chasing removed and crumbled
• 1 garlic clove, minced
• To taste, salt & pepper
• 10 mL (2 tsp) fennel seeds
• 200 g (1/2 container), Saputo or Bari Ricotta di Campagna

Details

Servings 1
Adapted from saputo.ca

Preparation

Step 1

•
Preheat the oven to 180ºC / 350ºF.

•
Separate the mushroom caps from the stems and chop the stems finely. Reserve the caps.


•
In a large skillet, heat the olive oil and stir in the minced sausage. Add the garlic, salt, pepper and cook for 5 minutes.


•
Add the sliced mushroom stems and fennel seeds. Cook until the sausage is fully browned.


•
Remove from the heat and get rid of the excess liquid.


•
In a bowl, combine the ricotta and sausage mix.


•
Using a small spoon, add a spoonful of the mix on top of each mushroom cap. Place the stuffed mushrooms in an oven proof dish and add a little water (just to cover the bottom of the dish).


•
Cook in the oven for 20 minutes or until the mushrooms are browned.


•
Remove from the oven and serve immediately!