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Recipe of the Week: Stuffed Portobello Mushroom Parmesan

By Staff | Mar 10, 2020

Chef Loretta Paganini

This is my version of a traditional Italian classic recipe for stuffed mushrooms. I like using the combination of Pecorino and Parmesan cheeses, fresh Italian sausage, fresh herbs and mozzarella. I packed these little morsels full of flavor using simple ingredients, and I bake them slowly in a preheated oven with a fresh pomodoro sauce and top them with a sprinkle of mozzarella cheese. Serves eight. (Chef tip: To clean mushrooms, I remove the stems and gently wash them under cold running water, then dry them with paper towels.)

1 cup Italian-style dried bread crumbs

16 ounces Italian sausage, hot or mild

1/2 cup grated Pecorino Romano

1/2 cup grated Parmesan cheese

2 garlic cloves, peeled and minced

2 tablespoons fresh Italian parsley leaves, chopped

1 teaspoon fresh oregano, chopped

Salt and freshly ground black pepper, as desired

2 tablespoons extra-virgin olive oil

24 baby Portobello mushrooms, stemmed and cleaned

8 ounces mozzarella cheese, shredded

Preheat the oven to 350F. In a small skillet, cook the sausage until gold brown and cooked through, breaking it up as it cooks using a fork. Do not drain the fat; use it in the stuffing. Combine the bread crumbs, cooked sausage and fat, Pecorino Romano, Parmesan cheese, garlic, parsley, oregano, salt and pepper to taste in a medium bowl. Mix well. Drizzle mushrooms with olive oil, salt and pepper. Spoon the filling into the prepared mushroom cavities.

Put a small amount of the pomodoro sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed mushrooms on top of the pomodoro sauce and then top with more sauce. Sprinkle shredded mozzarella over the top and bake until the top is melted and starting to brown, about 15-20 minutes. Remove and serve.

Salsa al pomodoro

(makes 3 cups)

1/4 cup extra-virgin olive oil

1 small onion, finely minced

1 small carrot, grated

1 stalk celery, minced

2 cloves garlic, peeled and minced

1/8 teaspoon crushed red pepper flakes

2 cups canned diced tomatoes

1 cup tomato sauce

2 tablespoons fresh basil, chopped

Salt and freshly ground black pepper

In a medium sauce pan saute onion, carrot, celery and garlic in the olive oil until onion is transparent, about five minutes. Add diced tomatoes and crushed red pepper flakes and cook at medium heat for five minutes or until reduced. Add tomato sauce and cook for 10-15 more minutes. Add basil. Season with salt and pepper.