The first course of every Italian dinner is the antipasto.  No, this doesn’t mean you are against pasta. These mushrooms can be served hot with an assortment of cold antipasti for a special occasion, or as a side dish (contorno) with a salad (insalatta)

6-8 large mushrooms or 3 portabellos
1 Italian sausage (crumbled)
½ cup roughly grated asiago cheese
¼ cup roughly grated asiago cheese (for garnish)
½ cup PANKO breadcrumbs
1 egg (beaten)
1/3 cup finely chopped red onion
1 toe garlic finely chopped
2-3 Tbs mixture of chopped fresh herbs
(basil, parsley, oregano, tarragon, thyme etc)
2 cups fresh mixed greens
1 Tbs olive oil & natural bristle paintbrush
1 Tbs light Italian salad dressing (for greens)
Salt (1/2 tsp) & pepper
Chopped chives for garnish

Instructions
1.  Carefully remove stems, spoon out insides, & chop stems
2. Sauté sausage until crumbled, add chopped stems, S&P, onion, garlic (cook 4 mins)
3. Transfer to bowl & add herbs, cheese, egg & breadcrumbs (mix very lightly)
4. Loosely stuff mushrooms, mound up stuffing
5. Place stuffed mushrooms in greased baking dish
6. Paint tops of mushrooms with olive oil
7. Bake in 375 oven for about 15-20 minutes until browned
8. Lightly dress greens, place cooked mushrooms on bed of greens
9. Garnish with asiago cheese & chives

Cooking with Cordier

Comments are closed.