Mild Italian Sausage (at least 6)
3/4 cup Chestnuts-roasted and peeled(if available)
1/2 Pine Nuts
1/2 cup Parmesan cheese (either a block cut into chunks or grated if you can’t get it whole)
Mushrooms (The amount of mushrooms depends on how many you want to serve)
Salt & Pepper
2 or 3 Eggs
Bread Crumbs (this is used as a binding agent so add as much or as little as you would need)
1 Sweet Onion
1 bag Mozzarella Cheese
I always end up with extra stuffing which freezes well and can also be added to pasta dishes and other dinners.
Take the stems off the mushrooms ( don’t wash them, use a damp towel and wipe them off-they absorb water and can get squishy) and arrange them in a baking dish that you have covered with a thin layer of olive oil. Add another drizzle of olive oil into the mushrooms-salt and pepper before stuffing.
Chop the chestnuts and put aside
Pulse the olives and pine nuts and Parmesan cheese in a food processor. It should be a thick and lumpy paste-like consistency- you don’t want to do it too long and make it too thin
Take the sausage out of the casing. Saute with some olive oil and the onions, making sure to chop it with the spoon or spatula as you go. Otherwise it will turn into a log of meat–you want to try and get it close to a ground beef consistency.
Saute until cooked, and then add chestnuts for last few min. Turn off and let cool.
In a bowl mix the eggs and bread crumbs, and add the olive mixture and when the sausage mixture has cooled add it in.
Take a heaping spoon-full and add to each mushroom. Cover with a dusting of Parmesan
Bake in an oven at 350 for 20-25 min and then take out and add mozzarella cheese on top of the mushrooms and put back in oven to melt. Serve hot and grab one quick–they go fast!