Stuffed Mushrooms With Sausage

Recipe Ingredients

1/4 cup	40g / 1.4oz	Raisins
8 cups	1896ml	Spanish green olives - pitted (large)
1/4 cup	59ml	Pine nuts
2		Handfuls fresh flat-leaf parsley
2		Garlic cloves
1 lb	454g / 16oz	Italian sausage - removed from casing
3/4 cup	177ml	Freshly grated pecorino
		Extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1		Red pepper flakes
1 cup	146g / 5.1oz	Fresh bread crumbs - dried out
24 cups	5688ml	White mushrooms - stems removed (large)

Recipe Instructions

Prepare your wood burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees.

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.

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.

This recipe yields 2 dozen stuffed mushrooms.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D50) - from the TV FOOD NETWORK

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