Toasted pine nuts, salty olives, and succulent dried currants offer the traditional salty and sweet flavors often found in Sicilian food.
20 large white mushrooms, wiped with a damp paper towel, and stemmed
1/3 cup olive oil, divided
Salt and freshly ground black pepper to taste
1/2 cup pine nuts
1/2 pound bulk Sweet Italian Sausage, Porchetta-Style Sausage, or purchased Italian sausage
1/2 cup chopped fresh parsley
1/3 cup finely chopped pimiento-stuffed green olives
3 tablespoons dried currants
2 tablespoons capers, drained and rinsed
2/3 cup plain breadcrumbs, divided
Vegetable oil spray
1. Preheat the oven to 400°F, and grease a 10 x 14-inch baking pan with vegetable oil spray. Arrange mushrooms in the prepared pan cap side down. Brush inside of caps with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, or until browned.
2. Combine pine nuts, sausage, parsley, olives, currants, capers, 3 tablespoons breadcrumbs, and 1 tablespoon remaining oil in a mixing bowl. Mix well, and season to taste with salt and pepper. Fry 1 tablespoon of mixture in a small skillet over medium-high heat. Taste and adjust seasoning, if necessary.
3. Stuff mushrooms with filling, mounding it slightly in the center. Combine remaining breadcrumbs and olive oil in a small bowl, and pat mixture onto tops of mushrooms.
4. Bake mushrooms for 20 minutes, or until stuffing is cooked through and crumbs are brown. Allow to cool for 5 minutes, then serve.
Note: The dish can be prepared for baking up to a day in advance and refrigerated, tightly covered. If using purchased sausage, add 2 tablespoons finely chopped sun-dried tomatoes to the filling.