INGREDIENTS PER 4 PEOPLE
sausage, 5,29 oz
grated Parmigiano reggiano, 3 tbs
chopped parseley , 1 tbs
salt and peppe,r to taste
extra virgin olive oil, 1 tbs
Clean mushrooms and cut the stem off, leaving the caps whole.
Chop the stems and put them in a pan with oil and crumbled sausage. Cook until done, add parsley, salt and pepper to taste.
Put the caps on a baking tray and pour the filling in each one, enough to fill the caps.
Sprinkle with Parmesan and bake for 15-20 minutes at 350°F.
Thanks to Claudia Martinelli