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THANKSGIVING ITALIAN STUFFED MUSHROOMS RECIPE with Broccoli Rabe and Italian Sausage


Italian Stuffed Mushrooms - Thanksgiving
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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


Cooking Instructions

  1. Preheat Oven to 400 degrees °F

  2. Wash Mushrooms thoroughly and place on the side

  3. Cook 1 bunch of Broccoli Rabe in Chick Stock, drain, cool, chop, and place aside.

  4. Peel and dice garlic

  5. Heat pan, add EVOO and garlic

  6. 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)

  7. While sausage is cooking, remove stems from mushrooms and slice a thin layer to flatten the top of the mushroom.

  8. With a small spoon gently scrape the mushroom cavity clean.

  9. Place all cleaned mushrooms on a baking tray.

  10. Chop leftover mushrooms stems and slices and add to the pan.

  11. Add chopped Broccoli Rabe and Diced Plum Tomatoes and cook for 3-4 mins.

  12. Add ½ cup of Sherry Wine and cook for 1 minute, do not reduce too much as we need the moisture.

  13. Turn off and cool down for a few minutes

  14. You want to make sure that there is still a little liquid in the mixture.

  15. Add 1 oz. Pecorino Romano Cheese and mix.

  16. Slowly add and mix in Panko, add just enough to bind together, and do not make the stuffing too dry.

  17. Stuff mushrooms with a spoon and round off the top and lightly pat-down.

  18. Coat tray with water and place stuffed mushrooms on the tray.

  19. Sprinkle Mushrooms with Panko and Pecorino Romano Cheese

  20. Place Mushrooms in the preheated oven at 400 degrees °F and bake for 20 mins

  21. Check on Mushrooms and add water to the tray if needed.

  22. Lower the oven to 375 400 degrees °F and bake for another 20 mins.

  23. Remove and plate, and some mushroom stock to the plate and top with fresh parsley

  24. You are done... Nice Job : )

  25. HAPPY THANKSGIVING!

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