Stuffed mushrooms with sausage and cheese | Easy appetizer recipe.

#stuffedmushrooms #bakedmushrooms #howtomakestuffmushrooms.
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Ingredients:
40 baby Bella mushrooms (on the larger size)
12 ounces sausage pork/chicken (340 gr) out of the casing
1/4 cup extra virgin olive oil and more for drizzling
2 sprigs Rosemary
1 small onion chopped (1/2 cup)
1/2 cup white wine
1 1/2 cups plain breadcrumbs (6 oz)(165 gr)
1 1/2 cups shredded mozzarella and provolone mix (6 oz) (165 grams)
1/2 cup Pecorino Romano cheese grated
Salt and fresh cracked pepper to taste
Directions:
(The above ingredients can be a little more or less. There’s really no exact recipe but what you feeling as you cook, that’s the real Italian way).
Step#1- Using a few wet paper towels and wipe the mushrooms from any soil. Using a small spoon scoop out the stem and reserve in a bowl.
Step#2- Place you hallowed out mushroom on a single layer on a cookie sheet.
Step#3- Chop the stem with your hands or a knife.
Step#4- In a large sauté pan add oil, onion and rosemary sprig. Sauté until onion is golden.
Step#5- Add the sausage in and using the tip of the wooden spoon break it apart in small pieces. Higher the heat to obtain a caramelization.
Step#6- Add the chopped mushrooms stems and stir until they realize water. Add wine and let it evaporate. Salt and pepper in.
Step#7- Add the breadcrumbs, stir and let it cool. If it looks a little dry add more extra virgin olive oil.
Step#8- Add the cheese and adjust the salt and pepper.
Step#9- Stuff the each mushroom cap and drizzle olive oil on top.
Step#10- Bake on 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until golden brown.
Step#11- Decorate with rosemary sprigs and serve hot.

Buon appetito!

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