Stuffed mushrooms are ok as appetizer or side dish, count about 2-3 each person, now we count about 8 persons.
24 mushrooms (champignons, not too big)
5 oz sausage
parsley finely chopped
salt and pepper
3 tablespoon milk cream
1/2 glass white dry wine
extravirgin olive oil
1 tablespoon grated parmesan cheese
Clean mushrooms and keep off the stems.
Leave the caps apart, chop in very tiny pieces stems, stirfry them in a pan with oil, salt, pepper, parmesan and the white wine, then add ginned (? I'm not sure about the word) sausage, add parsley and milk cream at the end.
Put everything in the mixer and give a quick turn, then fill the caps with the cream and put in the oven, bake at medium heat for about 15-20 minutes.
They're really great, one leads another!