Pizza Today Recipes

Sausage Stuffed Mushrooms



16 large mushrooms
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic
6 ounces bulk pork sausage*
1 tablespoon ground fennel seed
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt & pepper, to taste
Shredded mozzarella cheese

*Pre-cooked sausage chunks can be substituted.


Remove stems from mushrooms and trim. Finely chop the stems and saute in butter in a large heavy skillet with garlic until mushrooms are wilted, about 3 min. Add sausage & cook, stirring, until just cooked through (do not over-brown). Stir in remaining ingredients, mix well; taste to adjust the seasoning. Allow sausage mixture to cool for 5 min. (can be prepped up to this point & held).

To order: Stuff each mushroom cap (mound the filling a bit) with about 1 to 2 tablespoons of the sausage mixture. Sprinkle a small amount of the mozzarella over the stuffing. Bake in hot oven at 400 to 450 F about 5 min. Or place the mushroom under the broiler until the cheese is melted and drapes over the side of the mushroom.

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