Stuffed Portobello Mushrooms with Sausage and Potatoes
Category: Appetizers
Servings: 45
These stuffed Portobello mushrooms, packed with savory sausage, creamy mashed potatoes, and a sprinkle of Pecorino, are an irresistible appetizer that will impress guests at any gathering. The recipe is simple yet full of flavor, making it a perfect dish for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Portobello mushrooms | 600g |
| Red potatoes | 700g |
| Sausage filling (pasta di salame) | 130g |
| Pecorino cheese (grated) | 60g |
| Fresh rosemary | to taste |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~90 kcal |
| Protein | ~4g |
| Carbohydrates | ~10g |
| Fat | ~4g |
| Fiber | ~1g |
| Sodium | ~200mg |
Instructions
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Prepare the Potatoes: Start by placing the red potatoes in a saucepan and covering them with plenty of cold water. Bring to a boil and cook until tender, approximately 15-20 minutes.
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Prepare the Mushrooms: While the potatoes cook, carefully remove the stems from the Portobello mushrooms. Use a spoon to scoop out the gills from the inside of the mushroom caps to create space for the filling. Finely chop the mushroom stems and set them aside.
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Mash the Potatoes: Once the potatoes are cooked, drain them and transfer them to a large bowl. Use a potato masher to mash the potatoes until smooth and creamy.
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Cook the Sausage Filling: In a separate pan, sauté the sausage filling (pasta di salame) along with the chopped mushroom stems. Cook until the sausage is browned and the mixture is fragrant.
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Combine the Filling: Add the sausage and mushroom mixture to the mashed potatoes. Stir in the finely chopped rosemary, and season with salt and black pepper to taste. Mix until everything is well combined.
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Assemble the Mushrooms: Preheat your oven to 200°C (392°F) in static mode. Place the mushroom caps on a baking tray lined with parchment paper. Drizzle the mushroom caps with a bit of extra virgin olive oil. Then, generously stuff each mushroom cap with the mashed potato and sausage filling.
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Top with Cheese: Sprinkle the stuffed mushrooms with the grated Pecorino cheese.
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Bake: Place the tray in the oven and bake the mushrooms for 25 minutes, or until they are golden and slightly crispy on top.
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Grill for Extra Crispiness: After 25 minutes, turn on the grill function and cook for an additional 5 minutes to create a crispy, golden finish.
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Serve and Enjoy: Once done, remove the stuffed mushrooms from the oven and let them cool slightly before serving. These stuffed Portobello mushrooms are now ready to enjoy!
These stuffed Portobello mushrooms are a delightful mix of earthy mushrooms, hearty potatoes, and savory sausage, topped with a hint of rosemary and Pecorino. Whether you’re hosting a dinner party or looking for a tasty appetizer, these mushrooms are guaranteed to please!
