Sausage Stuffed Mushrooms
1/3 lb. Italian sweet sausage
1/4 tsp. Fennel seeds
Pinch of red pepper flakes
1/3 cup yellow onion, finely minced
1 garlic clove, peeled and minced
Olive oil, as necessary
1/4 cup fresh parsley, chopped
1/4 cup black olives, chopped
1/3 cup Bechamel sauce
Salt and Pepper
12 Large mushrooms
Parmesan cheese, grated
Remove meat from casings and crumble into small skillet. Saute
gently, season with fennel and red pepper flakes. Remove with
slotted spoon, leaving grease in pan. Saute onion and garlic, adding
oil if necessary, approximately 5 minutes, until onions soften.
Stir in chopped parsley and add to sausage meat. Stir in olives
and Bechamel Sauce to thoroughly blend. Taste mix, season with salt
and pepper. Pull stems off mushrooms, save for another use. Fill
each cap generously, sprinkle with Parmesan cheese. Bake in preheated
450 degree oven for 15 minutes. Let sit for 5 minutes before serving.
Yield: 4 servings.