Stuffed Mushrooms with Sausage (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
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 pound italian sausage, removed from casing |
3/4 cup freshly grated pecorino |
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 |
Directions:
1. Prepare your wooden burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees F.
2. To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop everything up; 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.
3. Oil the bottom and sides of an earthenware or 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.
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