Sausage-Stuffed Mushrooms

Cooking Instructions

1. 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.

2. 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.

3. Stir olives and bechamel into the sausage mixture; combine thoroughly. Taste the mixture, and season with salt and pepper if necessary.

4. 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.

5. 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.

6. Bake at 450F. for about 15 minutes, or until bubbling and well browned. Let settle for 5 minutes before serving.

Wine Pairing(s)

Schug Pinot Noir

Adelaida SLO Zin

Concha Y Toro Frontera Cabernet Sauvignon

Chateau Saint Jean Cabernet Sauvignon

L'illuminata Tebavio

Parusso Ornati

Rombauer Zinfandel

Palladio Brunello di Montalcino

Gallo Pinot Noir

Rutherford Hill Cabernet Sauvignon