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Tuscan TipsLearn Italian

Sausage Stuffed Mushroom Appetizers


  • 2  mild Italian  sausages
  • ¼ teaspoon fennel seeds
  • pinch of red pepper flakes (optional)
  • ¼ cup finely minced yellow onion
  • 1 garlic clove, peeled and minced
  • ¼ cup chopped parsley
  • ¼ cup chopped black olives
  • 1/3 cup Béchamel sauce (see recipe below)
  • salt and freshly ground black pepper to taste
  • 24 large white mushrooms
  • Parmesan cheese to taste

Béchamel Sauce- (these amounts will yield approx. 1/3 cup for recipe)

  • 1 tbl. sweet butter
  • 1 ½ tbl. all-purpose flour
  • ½ cup milk
  • salt, freshly ground black pepper, and freshly grated nutmeg to taste
  •  Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly, for 5 minutes. Do not let the flour and butter brown at all.
  • Meanwhile, bring the milk to a boil. When milk reaches a boil, remove butter and flour mixture from heat and pour in the boiling milk all at once. As the mixture boils and bubbles, beat it vigorously with a wire whisk.
  • When the bubbling stops, return the pan to medium heat and bring the béchamel to a boil, stirring constantly for 5 minutes. Season to taste with salt, pepper and nutmeg.
Cooking Instructions
  • Remove sausage meat from casings and crumble into a small skillet. Sauté gently, stirring often, until meat is thoroughly done. Season with fennel and, if desired, red pepper flakes.
  • With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet.
  • Sauté onion and garlic in the rendered fat until tender and golden, about 10-15 minutes.
  •  Stir in chopped parsley and add to reserved sausage meat.
  • Stir olives and béchamel into the sausage mixture; combine thoroughly. Taste the mixture, and season with salt and pepper if necessary.
  • Pull the stems off the mushrooms and wipe the mushroom caps with a damp cloth.
  • Fill each cap generously with the stuffing. Arrange caps in a lightly oiled baking dish.
  • Sprinkle the tops of the stuffing with Parmesan cheese to taste.
  • Bake at 450 for about 15 minutes, and let settle for 5 minutes before serving.
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From Tuscany with love