24 Each White Mushrooms-stems removed, cleaned, patted dry
¼ Cup Extra Virgin Olive Oil
2 Tbsp. Extra Virgin Olive Oil
4 Sweet Italian Sausage Links-casing removed ,broken into pieces
1 Cup Onions-finely chopped
1 Bag Fresh Spinach-stems removed
¾ Cup Roasted Red Peppers-chopped
1 ½ Cups Bread Crumbs or Crackers crushed up into smaller bits
¼ Cup Grated Parmesan Cheese
½ Cup Mozzarella Cheese-diced in ¼” pieces
Salt and Black Pepper to Taste
Preheat oven to 400°f. Place mushrooms in a bowl, drizzle with the first measure of olive oil, season lightly to taste with salt and pepper. Toss to evenly coat with the olive oil. Lay out in a single layer with stem side facing up. Bake in the oven for about 10 minutes just to lightly tenderize prior to stuffing.
Meanwhile prepare stuffing. Heat sauté pan over medium high heat, add the second measure of olive oil and the Italian sausage. Cook until done, stirring and breaking up larger bits. Remove from the pan and add the onions to the sausage grease left in the pan. Cook for 2 minutes until light golden. Add the spinach, cover and let wilt for 2 minutes. Stir until wilted. Transfer the mixture to a bowl and add the peppers, bread crumbs Parmesan and mozzarella cheese. Season to taste with salt and pepper. The stuffing should just hold together when squeezed, if too dry, add a olive oil to moisten. Cool stuffing by spreading out on a cookie sheet and refrigerating.
Stuff each mushroom with an equal amount of the stuffing and place back on cookie sheet. When ready to serve, cook in a preheated 400°f. oven for about 15 minutes until heated through and the stuffing gets slightly crisp on top. Garnish with flat parsley leaves and enjoy!
Lincoln Culinary Institute’s Website: www.lincolculinary.com
