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Ingredients
6 Portabella mushroom caps
1 Cup extra virgin olive oil
1 Pound fresh breadcrumbs
1/4 Cup fresh chopped artichoke hearts
1 Tablespoon kosher salt
1 Teaspoon black pepper
1 Pinch crushed red pepper
1/2 Teaspoon granulated garlic
2 Tablespoons fresh parsley, chopped
1/2 Cup mozzarella, shredded
2 Tablespoons fresh basil, chopped
3 Cloves fresh garlic, chopped
1 Cup mushroom stems, chopped
4 Ounces Italian sausage, cooked & crumbled
8 Ounces Pecorino Romano cheese
4 Ounces fresh tomato, chopped
1/4 Cup black olives, chopped
1/2 Cup Madeira wine
1 Teaspoon dry oregano
Instructions
Preheat oven to 425F. Remove the stem from the mushrooms and reserve. Chop the stems in a food processor. In a saut� pan add 1/2 of the olive oil and heat to 350F. Add garlic and saut�. Add the chopped mushroom stems, chopped black olives, artichoke hearts, and tomatoes. Saut� until the mushrooms are cooked. Add the wine and simmer for 5 minutes. In a separate mixing bowl, add the fresh breadcrumbs and the mixture in a saut� pan.
Add the parsley, basil, salt, pepper, oregano, Romano cheese, red pepper, granulated garlic and the remaining olive oil. Mix to finish the stuffing. If the stuffing is too dry, add a little more olive oil. Fill the mushroom cap, and top with the Italian sausage, and mozzarella.
Bake for 10 to 15 minutes. Garnish with drizzled balsamic vinegar and olive oil.