Ingredients
16ozsweet Italian chicken sausage,uncooked, casing removed
1large shallot,chopped
3cupsbroccoli rabe,(Rapini), uncooked, chopped, thinner stems only
24baby bella mushrooms,stems pulled, chopped and set aside / caps brush off to clean
2clovesgarlic,minced
½tspkosher salt
⅛tspblack pepper
¼tspred pepper flakes,crushed
1½tbspfresh oregano,chopped
2tbspfresh parsley,chopped
1ozwhite wine
3tbspparmesan cheese,grated
3tbspplain breadcrumbs,or gluten-free crumbs
Preparation
Preheat oven to 400 degrees F.
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 for 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.
