THINGS I LIKE: Sausage Stuffed Mushrooms

I like both sausage and mushrooms so I have put them both together to make a tasty appetizer or a small first course in a dinner.



20 - 25 White Button or Cremini  mushrooms, depending on size
1 Lb sweet Italian sausage meat
1/4 C toasted Pine nuts, coarsely chopped
2 Tbsp dried Parsley leaves or 3 Tbsp fresh leaves, chopped
2 oz fresh Parmesan cheese, grated
1 tbsp fennel seeds, toasted
TT salt and freshly ground black pepper
TT red pepper flakes - optional
Tomato sauce - optional
extra virgin Olive oil


Heat oven to 375 F

Wash mushrooms briefly; dry, remove stems and save for another use. Mix all stuffing ingredients together thoroughly.Take a small amount of the stuffing, make into a patty, fry and taste. Adjust seasoning according to your taste. Stuff filling into each mushroom cap, mounding in the middle. Place filled mushrooms in a heat proof dish that has been  coated with olive oil. Drizzle olive oil over mushrooms and place in oven until cooked through, about 20 -30 min. While mushrooms are baking, heat tomato sauce, if you are using it, and  nap the mushrooms with the sauce when you are ready to serve.