Keep both your meat and veggie lovers happy!
Mushroom Prep:
Ingredients:
24 medium to large mushrooms
Directions:
Step 1: Preheat oven to 425 degrees. Remove the stems of the mushrooms
Step 2: Wipe the caps with a damp towel, then toss with salt and olive oil
Step 3: Arrange on a baking sheet and stuff as directed. Bake until mushrooms are tender and filling is golden brown (about 15 minutes)
Filling:
Ingredients:
Mushroom stems
4 ounces sweet Italian sausage
½ finely chopped fennel bulb
2 cloves chopped garlic
Red pepper flakes
1 cup breadcrumbs
½ cup shredded fontina
2 tablespoons grated parmesan
2 tablespoons chopped parsley
2 tablespoons chopped green olives
Directions:
Step 1: Finley chop the mushroom stems.
Step 2: Cook Italian sausage in a skillet with olive oil breaking up the meat until fully cooked.
Step 3: Add fennel bulb and the mushroom stems and cook until tender.
Step 4: Add chopped garlic, season with red pepper flakes and cook 1 minute. Let cool.
Step 5: Mix in breadcrumbs, fontina, parmesan, parsley, and green olives.
Step 6: Divide among the mushroom caps and bake
