Stuffed Mushrooms Pizzaiola with Locatelli Pecorino Recipe

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Stuffed Mushrooms Pizzaiola with Locatelli Pecorino


Stuffed Mushrooms Pizzaiola with Locatelli Pecorino

@afoodobsession makes these delicious cheesy stuffed mushrooms with sausage and Locatelli. Perfect for an appetizer of main meal, with a side salad.
Prep Time 30 minutes
Cook Time 1 hour
Course Appetizer, Side Dish
Cuisine Italian
Servings 30 mushrooms


  • 2 cans 28 oz San Marzano DOP or other good quality Italian imported plum tomatoes run thru a food mill, or 2 28 oz of passata
  • 2 whole cloves of garlic
  • 3 tbsps of Italian extra virgin olive oil
  • ½ tsp good quality dried oregano
  • Salt to taste for sauce
  • 30 medium sized white or cremini mushrooms cleaned and stems separated from caps
  • 1 ½ lbs loose sweet fennel sausage preferable from an Italian pork store
  • 1/8 cup finely diced pancetta
  • 2 tbsps extra virgin olive oil
  • 2 finely minced cloves of garlic
  • 1/8 cup finely minced Italian flat leaf parsley
  • 1/8 cup Italian white wine
  • 1 stale Italian roll cut into cubes and soaked in milk, then squeezed dry
  • 1/2 cup plain Italian breadcrumbs
  • 1 cup grated Locatelli Pecorino Romano
  • 1/8 cup Locatelli Cacio e Pepe Crema


  • Start by making the SUGO DELLA PIZZAIOLA, Napoletana Pizza Maker’s Sauce. Heat the Olive oil in a pan. Add the garlic and pepperoncino. Cook till fragrant. Then add the oregano, cook an additional minute. Then add the Tomatoes, blend well, season with salt to taste, then bring to a boil THEN reduce to a simmer and cook for 20 minutes, then remove from the heat. Keep it there while you are making the mushrooms. Pre heat oven to 350 degrees F. Finely dice the mushroom stems.
  • Heat a pan with the olive oil, add the pancetta and let this fry till just turning crisp, then add the sausage meat and diced mushroom stems. Brown well and keep moving the meat around the pan, then add the garlic, and  peperoncino.  Let this cook for 2 minutes, then add the wine and let this cook another 10 minutes.  Remove from heat.  
    In a bowl, Add in the roll, breadcrumbs, parsley, and cheeses.  Blend well.  Taste  for seasoning. .  When you can form a small ball that holds it shape you’re ready to stuff the mushrooms.  If you need a firmer texture slowly add more breadcrumbs until it’s good for packing.   Make small balls out of the stuffing and fill each mushroom cap.   Using a baking dish that will hold all the stuffed mushrooms, or using 2 smaller ones. Drizzle some olive oil onto the bottom.  Then about 3/4 inch of the Pizzaiola Sauce.  Gently add the caps to the sauced pan.  Gently drizzle the tops with more of the Pizzaiola Sauce.  Tightly cover with foil and into the oven on the middle rack for 30 minutes.   Remove the mushrooms from the oven.  Gently remove the foil from the top.  Lightly grate more Locatelli Pecorino over the the top and place it back into the oven for another 10 minutes or just until the tops are a little browned.   Remove, let sit for 10 minutes, Serve.  BUON APPETITO AND HAPPY COOKING!!!
    Because you are using generously salted Pecorino and the Cacio e Pepe Crema, plus the Sweet Fennel Sausage, there’s no need to add salt to the stuffing.  
Keyword Holiday appetizers, stuffed mushrooms





2023-11-13T14:55:25-05:00November 13th, 2023|
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