Ingredients: |
Ingredients: 1/4 c raisins
8 large Spanish green olives, pitted
1/4 c pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 lb Italian sausage, removed from casing
3/4 c freshly grated pecorino
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 c fresh bread crumbs, dried out
24 large white mushrooms, stems removed
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Directions: |
Directions:Prepare your wood burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees F.
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 c 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 c 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. |
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