Prepare large champignon caps and fry the filling separately raw Italian sausage with breadcrumbs, garlic, spices, mushroom legs, fountain cheese and parmesan. Two different cheese will give the appetizer more multifaceted taste. Lay out stuffing the hats and bake in the oven. In the end, you get взрыв вкусов в одном грибочке. 
Time: 40 мин.Difficulty: easy Quantity: 24 canapes
Recipe:
Preheat the oven to 220 ° C. Cut the legs with 24 large champignons (finely chop the filling legs). Wipe the hats wet paper towel, then rub 2 tbsp. l olive oil and salt it. Lay on a baking sheet. In a pan with olive oil on medium heat fry 120 gr. raw sweet italian sausage (remove the shell), breaking the mincemeat, until it darkens completely, 3 minutes. Add half the finely chopped fennel root and chopped mushroom legs and fry until tender, 3 minutes. Add 2 minced cloves of garlic, sprinkle with red pepper and cook another 1 minute. Cool, then stir in 1 tbsp. breading crackers, 0.5 tbsp. grated cheese fountain and 2 tbsp. l grated Parmesan, chopped parsley and chopped green olives. Arrange the mixture over the mushroom caps. Bake until the mushrooms become soft, and the filling is not covered with a golden crust, 15-17 minutes. Let cool for 5 minutes, then transfer from pan to dish. Recipes with similar ingredients: champignon mushrooms, kupat (sausages for frying), breadcrumbs, fountain cheese, parmesan cheese, fennel onion, olives
