Sausage stuffed champignon mushrooms.
A delicious dish, easy and quick to make,
Just a few minutes and then straight into the oven.
An alternative to the usual meat or breadcrumb fillings.
All accompanied by ripe cherry tomatoes, which, cooking together with the mushrooms, give our dish the right moisture, preventing it from drying out.

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Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

544.46 Kcal

calories per serving

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Energy 544.46 (Kcal)
Carbohydrates 4.60 (g) of which sugars 2.74 (g)
Proteins 26.71 (g)
Fat 47.81 (g) of which saturated 1.39 (g)of which unsaturated 0.17 (g)
Fibers 1.08 (g)
Sodium 1,502.17 (mg)

Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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8 mushrooms (large champignon)
1.1 lbs sausage (thin Sicilian)
to taste chopped parsley
2 cloves garlic
to taste salt
to taste pepper
3.5 oz smoked provolone
to taste extra virgin olive oil

Sausage stuffed champignon mushrooms

Tools

What we need to make

Baking dish
Cutting board
Knife
Bowl
Oven

Preparation: Sausage Stuffed Champignon Mushrooms

Clean the mushrooms with a damp cloth. Cut the stem, and save the caps. Collect these scraps in a bowl and set aside.
Chop the parsley and put a little inside the mushroom caps, along with a little salt and pepper,
Take the right amount of sausage (I make it at home, click here) and roll it inside each cap.
In a baking dish, put olive oil, chopped garlic, the mushroom scraps cut into pieces, salt, and pepper to taste.
Transfer the mushrooms and chopped cherry tomatoes into the baking dish, season with salt and pepper.
Put back in the oven for about 30 minutes at 356°F.
After the time has passed, put a little smoked provolone on each mushroom, and put back in the oven for another 5 minutes.
The Sausage Stuffed Champignon Mushrooms are ready to serve.
They should be served hot.