Stuffed Portobello Mushrooms

To prepare the stuffed portobello mushrooms, first put the potatoes in a saucepan with plenty of cold water 1 and boil them until you can easily pierce them with a fork. In the meantime, clean the mushrooms by trimming the edges of the caps with a knife to remove any damaged parts 2 and then gently hollow them out with a melon baller 3.

Chop the inside of the mushrooms 4 and set it aside along with the caps. Heat the oil in a pan, add the sausage paste 5 and brown it briefly, breaking it up with a wooden spoon, then add the rosemary 6.

and the chopped mushrooms 7; salt and pepper 8 and cook over medium heat for about 5 minutes, stirring occasionally 9.

When the potatoes are cooked, mash them in a bowl with a potato masher 10, then add the mushroom and sausage mixture 11, adjust salt if necessary, and mix well 12.

Place the mushroom caps on a baking sheet lined with parchment paper and drizzle them with a little oil 13 and a pinch of salt 14. Fill the mushrooms with the potato filling 15.

and sprinkle the surface with grated Pecorino cheese (16-17), then add a final grind of pepper. Bake in a preheated static oven at 392°F for 25 minutes, then turn on the grill and bake for another 5 minutes. Your stuffed portobello mushrooms are ready to be enjoyed 18!