Stuffed champignons with sausage mince
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
Prepare the caps of large mushrooms and separately fry the filling of raw Italian sausage with breadcrumbs, garlic, spices, mushroom stems, fontina cheese, and Parmesan. Two different types of cheese will give the appetizer a more complex flavor profile. Divide the meat filling among the caps and bake in the oven. The end result is an explosion of flavors in a single mushroom.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 large champignons
- Half a fennel bulb
- 2 cloves of garlic
- 120 g raw Italian sausage
- 1 cup breadcrumbs
- 0.5 cup fontina cheese
- 2 tablespoons chopped parsley
- 2 tablespoons chopped olives
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Recipes with similar ingredients: champignon mushrooms, kupaty (fried sausages), breadcrumbs, Fontina cheese, Parmesan cheese, fennel bulb, olive
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Trim the stems from 24 large button mushrooms (finely chop the stems for the filling).
- Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet.
- In a skillet with olive oil over medium heat, cook 120 grams of uncooked sweet Italian sausage (remove the casing), breaking up the mince, until it's completely darkened, 3 minutes. Add half the finely chopped fennel root and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 minced garlic cloves, sprinkle with red pepper flakes, and cook for 1 minute more. Let cool, then stir in 1 tablespoon of salt. breadcrumbs, 0.5 cups of grated fontina cheese and 2 tablespoons each of grated Parmesan, chopped parsley, and sliced green olives. Divide the mixture among the mushroom caps.
- Bake until the mushrooms are tender and the filling is golden brown, 15-17 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter.
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