Dear Readers,
Below is a simple appetizer of side dish you can make for your holidays gatherings. Traditionally, sweet Italian sausage can be added to the mixture. I added instructions for mushrooms filled and not filled with sausage. If you are calorie conscious omit the sausage. You can always opt for chicken sausage as a replacement.
Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Pam Olive oil Spray
2 sweet italian sausage (optional)
Directions
1-Preheat the oven to 400 degrees F.
2-If you are putting sausage in your crumb mixture than follow this step. If you are not, skip this step. With a small knife lightly cut a slit in the sausage casing. Take out the sausage meat and through the casing away. Cook the meat in a small skillet until brown. When cooked cut up the meat into little pieces and put aside.
3-In a bowl stir the bread crumbs, Pecorino Romano, garlic, parsley, salt and pepper, to taste, and 1 tablespoons olive oil in a medium bowl to blend.
4-If you are deciding to use the sausage then follow step 3 however do not add the olive oil.
5-Spray a heavy large baking sheet with Pam olive oil. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Lightly spray the tops of the mushrooms with Pam spray. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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