Chestnut and Sausage Stuffed Mushrooms Tarifi

Malzemeler

• 8 Large Mushrooms, 6 Tablespoons Olive Oil, Divided, 2 Italian Sausage Links, Removed From Casings, 1 Small Onion, Peeled & Finely Diced, 2 Cloves Garlic, Peeled & Minced, 1/2 Cup Canned Or Jarred Chestnuts, Finely Chopped, 1/2 Cup Coarse Fresh Breadcrumbs, 3 Tablespoons Marsala Wine, 1/2 Teaspoon Chopped Fresh Thyme, 1/2 Teaspoon Chopped Fresh Rosemary, Salt & Pepper, 1/4 Cup Grated Pecorino Cheese

Hazırlanışı

1. Preheat oven to 375 degrees F. Remove the stalks from the mushrooms and wipe the caps with a damp cloth. Toss the caps with half the olive oil to lightly coat. Lay the caps open end down on a baking sheet and bake for 10 minutes, then turn over and cook for another 10 minutes. Remove from the oven and drain off any liquid. Trim the mushroom stalks, and dice finely and measure out 1/2 cup. In a heavy skillet, cook the sausage, breaking it up as it cooks with two forks. Add the chopped mushrooms, onions, garlic, and chestnuts and cook until the onion is soft. Add the marsala wine and cook until it is absorbed, then add the breadcrumbs, thyme and rosemary, and stir to mix well. Remove from the heat and stir in the cheese. Fill the mushroom caps, piling it into the cavity. Bake for another 15 or 20 minutes or until crisp and golden brown. Serve warm or at room temperature.

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