Stuffed mushrooms are a recipe easy to prepare, which you can bring to the table as a side dish or as a quick starter. For the filling we chose the sausage and the caciocavallo, but you can make different variations, using ricotta or beef pastrami.
- 165g of butter
- 100g of sausage or beef spianata
- 100g of potatoes
- 100g of caciocavallo
- Extra virgin olive oil
- Chopped fresh parsley
Before preparing the stuffed mushrooms, wash them carefully under running water, taking care to remove all the excess earth. Then remove the stem from the head of the champignon mushroom.
Finely chop the mushroom stalks that will be used to prepare the filling and set aside. In a pan, fry the sausage with the potatoes and halfway through cooking add the chopped mushrooms. Salt and pepper.
With the help of a spoon, stuff the mushrooms with the sausage filling and add the diced cheese. Place baking paper on a baking sheet, sprinkle with a little oil and cook at 180 degrees for about 15 minutes. Serve the stuffed mushrooms still warm.