Thanksgiving is right around the corner, so today we will be making a traditional Thanksgiving Stuffed Mushrooms appetizer with an Italian twist, and add Broccoli Rabe, Sausage, and Plum Tomato to the stuffing mixture.
This very easy Thanksgiving appetizer recipe will impress you, your family members, friends, and guests for the holidays. Don't miss this recipe, it is sure to be a hit in your home.
Join us for Episode-15 on the YaEat Cooking Channel This episode we will be making Italian Stuffed Mushrooms with Broccoli Rabe and Sausage, and believe me when I tell you that they... tasted great! At Ya'Eat Cooking Channel, we specialize in Italian and Seafood Recipes but do so much more.
ITALIAN STUFFED MUSHROOMS with BROCCOLI RABE AND SAUSAGE RECIPE
Servings: 8-10 | Prep Time 15 | Cooking Time - 40 mins
ITALIAN STUFFED MUSHROOMS with BROCCOLI RABE AND SAUSAGE INGREDIENTS
1 lb. Large White Mushrooms
1 lb. Ground Italian Sausage or remove from casing (sweet or hot)
1 Cup Chopped par-cooked Broccoli Rabe (chopped)
4 Cloves Garlic (diced)
2 Plum Tomatoes (diced)
¾ cup Panko (plain)
Extra Virgin Olive Oil
½ Cup Sherry Wine
4 Leaves Fresh Sage (chopped)
Fresh Parsley (chopped)
2 oz. Pecorino Romano Cheese
Preheat Oven to 400 degrees °F
Wash Mushrooms thoroughly and place on the side
Cook 1 bunch of Broccoli Rabe in Chick Stock, drain, cool, chop, and place aside.
Peel and dice garlic
Heat pan, add EVOO and garlic
Cook garlic for 30 seconds and add ground sausage, mix together, add sage, and cook until sausage is 80% cooked. (you may have to turn off the heat while prepping)
While sausage is cooking, remove stems from mushrooms and slice a thin layer to flatten the top of the mushroom.
With a small spoon gently scrape the mushroom cavity clean.
Place all cleaned mushrooms on a baking tray.