¼ C plus more to grease & drizzle Wild Mushroom & Sage Olive Oil
SOOC Sicilian Sea Salt, to taste
freshly ground black pepper, to taste
2 T grated Parmesan cheese
1. Preheat the oven to 450*. Brush a sheet pan with some of the mushroom and sage olive oil.
2. Wipe the button mushrooms clean with a paper towel. Remove the stems, careful not to break the mushroom cap. Use a paring knife if they do not separate easily. Chop the stems and put them into a large bowl. Lay the mushroom caps on the prepared baking sheet.
3. Add to the chopped stems the sausage (or a mix of your favorite leftovers), chopped portobello, egg, ¼ cup of breadcrumbs, parsley, seasoning, cranberry pear balsamic, ¼ cup of Mushroom & Sage Olive oil, and salt and pepper to taste. Stuff each mushroom cap with some of the filling, evenly distributing the mixture between the caps and packing it onto the mushrooms. Mix the remaining breadcrumbs with the parmesean cheese. Top each mushroom with a bit of the breadcrumb mixture then drizzle each with more Mushroom & Sage Olive Oil.
4. Bake in the oven for 20-30 minutes, depending on the size of your mushroom caps, until the filling has cooked through and the mushrooms are tender. Serve hot or at room temperature.
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Saratoga Olive Oil Company
P: 1-844-4OLIVEOIL (1-844-465-4836)
Saratoga Olive Oil Company’s mission is to provide the consumer with the freshest Extra Virgin Olive Oil in the world. At Saratoga Olive Oil Co., we follow the olive crush in the northern and southern hemispheres to provide the consumer with the most recently produced and healthiest oils found anywhere in the world. Our motto is “The best olive oil is the freshest olive oil”