Stuffed champignon mushrooms with sausage and smoked provola are truly excellent, a mix of flavors that will really surprise you.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs champignon mushrooms
- 1 clove garlic
- to taste fine salt
- 0.88 lbs sausages (or pork sausage)
- 1 stalk celery (small)
- 1 carrot (about 3.5 oz)
- 1 onion (about 1.75 oz)
- 1/2 teaspoon ground ginger
- 5.3 oz smoked provola
- 2 tablespoons parmesan (grated)
- 2 tablespoons breadcrumbs
- 2 eggs
Preparation
Clean the mushrooms by removing dirt, gently detach the stems and set them aside, slightly hollow out the inside of the cap. Clean the caps with a damp cloth.
Wash the vegetables, clean and dice them into rather small pieces. In a pan, add some oil, sauté the chopped carrot, onion, celery, mushroom stems in small pieces, and garlic clove for about 5 minutes.
Add the crumbled sausage, ginger, and cook for about 15 minutes. Adjust with salt and pepper.
Slightly cool the mixture and add the eggs, breadcrumbs, parmesan, and provola cut into small cubes.
Mix well to combine the ingredients.
Grease a 12-inch diameter baking dish and an 8-inch diameter one with oil, place the caps upside down inside, season with salt and pepper.
Fill the caps with about a tablespoon of the mixture, pressing to fill them well.
Bake at 356°F for about 30 minutes, placing the dish on the second shelf of the oven from the bottom. If the mushroom is not yet cooked, place the dish on the lowest shelf of the oven and continue cooking for a few more minutes.
Tips, suggestions
If you liked the Stuffed Champignon Mushrooms with Sausage and Smoked Provola, try other mushroom recipes:
