Sausage-Stuffed Mushrooms Recipe
Get ready to be stupefied by the irresistible and addictive taste of this Sausage-stuffed Mushrooms recipe. I prepare this yum Sausage-stuffed Mushrooms as a Main Dish every month or even more often. This Sausage-stuffed Mushrooms is the something that you should eat while on a Diabetic diet. You will definitely come back and thank me for sharing this Sausage-stuffed Mushrooms recipe.
Ingredients
2 Italian sweet sausages, about 1/3 pound
1/4 teaspoon fennel seeds
Pinch of red pepper flakes (optional)
1/4 cup finely minced yellow onion
1 garlic clove, peeled and minced
Olive oil, as necessary
1/4 cup chopped parsley
1/4 cup chopped black olives, preferably imported
1/3 cup thick Bechamel Sauce
Salt and freshly ground black pepper, to taste
12 large white mushrooms
Imported Parmesan cheese to taste
Directions
Remove sausage meat from casings and crumble into a small skillet.
Saute gently, stirring often, until meat is thoroughly done.
Season with fennel and, if desired, red pepper flakes.
With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet.
Saute onion and garlic in the rendered fat, adding a little olive oil if necessary, until tender and golden, about 25 minutes.
Stir in chopped parsley and add to reserved sausage meat.
Stir olives and bechamel into the sausage mixture; combine thoroughly.
Taste the mixture, and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use.
Wipe mushroom caps with a damp cloth and season lightly with salt and pepper.
Fill each cap generously with the stuffing.
Arrange caps in a lightly oiled baking dish.
Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450°F.for about 15 minutes, or until bubbling and well browned.
Saute gently, stirring often, until meat is thoroughly done.
Season with fennel and, if desired, red pepper flakes.
With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet.
Saute onion and garlic in the rendered fat, adding a little olive oil if necessary, until tender and golden, about 25 minutes.
Stir in chopped parsley and add to reserved sausage meat.
Stir olives and bechamel into the sausage mixture; combine thoroughly.
Taste the mixture, and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use.
Wipe mushroom caps with a damp cloth and season lightly with salt and pepper.
Fill each cap generously with the stuffing.
Arrange caps in a lightly oiled baking dish.
Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450°F.for about 15 minutes, or until bubbling and well browned.
