His Lordship and I frequent Carmine’s with our comrades quite a bit.
And every single time, an order (or two) of stuffed mushrooms is ferociously eaten with glee.
(Related: if you haven’t tried the stuffed mushrooms at Carmine’s, now is the time.)
And as you do, I recreated it at home.
1 lb. hot Italian sausage, removed from casings
extra-virgin olive oil
1/2 red bell pepper, finely diced
1/3 cup Pecorino Romano cheese, grated
20 oz. button mushrooms, stems removed and cleaned of any dirt
1. Preheat the oven to 350˚F; place sausage in mixing bowl; reserve.
2. Heat 1-2 Tbsps. olive oil in small sauté pan set over medium-low heat; add bell pepper; season with salt; sweat until translucent, about 5 minutes; remove from flame; cool.
3. Add cooled peppers and Pecorino to sausage; gently mix to combine, being careful to not to overwork the meat; fill mushrooms with sausage mix and place in glass oven-proof casserole dish; bake for 45 minutes; remove from oven; serve immediately.
**Feel free to serve this with extra Pecorino or marinara sauce.