Serves:
Ingredients:
1 pound ground pork sausage
¼ cup pine nuts, chopped
¼ cup black olives, chopped
¾ cup Pecorino Romano cheese, divided
2 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
½ cup olive oil, divided
2 cups DelGrosso Roasated Garlic Pasta Sauce
1 cup Italian seasoned panko
2 tablespoons butter
Salt and pepper to taste
Directions:
Preheat the oven to 400 degrees.
Mix sausage, pine nuts, olives, ½ cup of cheese, garlic, parsley, basil, thyme, 2 tablespoons of olive oil, salt and pepper in mixing bowl until well-blended.
Melt butter in small saucepan. Add panko, and stir until browned.
Remove stems from each mushroom and make a hole for stuffing.
Brush the outside of each mushroom with remaining oil and season with salt and pepper, place in a casserole dish with open end up, and season the insides
with salt and pepper.
Stuff mushrooms with the sausage mixture, top each with a spoonful of sauce, then sprinkle cheese and finish with toasted panko.
Bake for 20 minute, remove from oven, and serve.
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