Stuffed Mushrooms with Broccoli Rabe and Sausage
I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!
Foto: SkinnytasteBahan-bahan
- 16 oz uncooked sweet Italian chicken sausage (casing removed)
- 1 large shallot (chopped)
- 3 cups uncooked broccoli rabe (Rapini, chopped, discard large stems, use thinner stems only)
- 24 baby bella mushrooms (stems pulled, chopped and set aside / caps brush off to clean)
- 2 g arlic cloves (minced)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 -1/2 tablespoons fresh oregano (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 oz white wine
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons plain breadcrumbs (or gluten-free crumbs)
Langkah-langkah
Preheat oven to 400F.
In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.
Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.
Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down.
Remove from heat and place the sausage mix into a mixing bowl.
Allow the sausage mixture to cool for about 10 minutes.
Add in the bread crumbs and parmesan cheese and mix well.
Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.
Place in oven and cook for 20 minutes.
Memuat komentar...