Make the sausage by mixing together the ground pork, garlic, onion, cayenne, 1/2 tsp salt, and 1/8 tsp black pepper in a large bowl until well combined then set aside.
Brush the mushrooms clean then remove the stems.
Place the mushrooms caps in a large bowl then drizzle with the olive oil and sprinkle on 1/4 tsp salt. Toss to coat the mushroom caps evenly in the oil and salt then place them open-side up on a rimmed baking sheet and set aside.
Chop up the mushroom stems and place them in a large pan along with the sausage mixture and cook over medium-high heat, while breaking up the sausage, until the sausage is browned, about 6 minutes.
Take the pan off the heat then stir in the beaten egg and breadcrumbs until well combined.
Fill the mushroom caps with the sausage mixture then bake in the preheated oven for 15 minutes.
Take the stuffed mushrooms out of the oven and let sit for 5 minutes before serving.
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