Stuffed Mushrooms with Broccoli Rabe and Sausage Serving Size - 10 Prepared By - DnD Recipe Rating * * * * *
			16 oz uncooked sweet Italian chicken sausage 1 large shallot, chopped 3 cups uncooked broccoli rabe, Rapini, chopped, discard large stems, use thinner stems only 36 baby bella mushrooms, stems pulled, chopped and set aside 3 garlic cloves, minced 1/2 teaspoon kosher salt 1/8 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes 1 1/2 tablespoons fresh oregano, chopped 1/3 cup white wine 3 tablespoons grated Parmesan cheese 3 tablespoons plain breadcrumbs
			Preheat oven to 400F. In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula. Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes. Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down. Remove from heat and place the sausage mix into a mixing bowl. Allow the sausage mixture to cool for about 10 minutes. Add in the bread crumbs and parmesan cheese and mix well. Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level. Place in oven and cook for 20 minutes.