Recipe

		Stuffed Mushrooms with Broccoli Rabe and Sausage
		Serving Size - 10
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.