3-4 (two – three per serving)
0 hour 10 mins
0 hours 20 mins
0 hrs 30 mins
10 – 12 baby Portobello mushrooms
2 Sweet Sausage links (squeezed out of their skins)
6 dried figs, chopped
1 garlic clove, chopped
2 Tbsp. pine nuts, chopped
1 handful of flat leaf parsley, chopped
4 large green olives stuffed with pimento, chopped
1/2 cup grated Pecorino Romano cheese, divided
2 Tbsp. olive oil
1/8 Tsp. Calabrian chili flakes
Salt and pepper to taste
1/2 cup dried, unseasoned bread crumbs
Preheat oven to 400 degrees F.
- To make the stuffing, mix all the chopped ingredients with the sausage in a bowl. Add ¼ cup of the grated cheese to the mixture and mix well. Add one tablespoon of olive oil to the mixture and season with salt, pepper and Calabrian chili flakes. Mix again.
- Put the breadcrumbs in another bowl, drizzle with the other tablespoon of olive oil and add the remaining 1/4 cup of the Pecorino to the mix. Season with salt and pepper.
- Spray the bottom and sides of a casserole dish with cooking spray. Lay the mushrooms in the dish and season the insides with salt and pepper. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumb mix on top; drizzle with a little olive oil or spray with cooking spray to help the bread crumb mixture brown. Bake for 20 – 25 minutes until the stuffing is browned, sausage is cooked and the mushrooms are soft.
NOTE: I had seen a recipe similar to this made with raisins and I’m sure that would be good too, as would dried cranberries, tart cherries or dried apricots. Parmesan cheese would work rather than the Pecorino. Do go easy on the extra salt since the cheese and olives are already salty. I had a couple of mushrooms left and heated them up in the oven for lunch the next day. They were really good!