Spicy Salami Stuffed Mushrooms with Balsamic Glaze


Spicy-Salami-Stuffed-MushroThis dish is great as a side or a starter when entertaining. If you don’t want it spicy I would suggest using the LASCo Pepperoni for a lesser spicy zing. 


20 medium mushrooms, cleaned with damp paper towel, stem removed, diced and saved for later use
400g Italian sausage, meat removed from casing

400g (1lb) pork sausages
150g packet of LASCo Kaitaia  Fire (Hot Chilli) Salami, diced fine (Use a milder salami if desired)
1 tsp dried rosemary OR 2 tsp fresh, finely chopped
1 tsp dried fennel seed
1 onion, diced small
2 cloves garlic, minced
120 grams cream cheese 
150 grams grated aged cheese of choice, halved. I used aged gouda
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper


Preheat oven to 175C (350 F)

In a oven proof large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper.  

Place onto the oven for about 30 min.  Stir once or twice.  Remove from oven.  

Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces.  

Stir in onions, salami, diced mushroom stems, garlic and spices and cook a few minutes longer, until onion is softened, about 4-5 minutes.  (If you find that your sausage filling has formed a little too much oil drain it before adding the cheese.) 

Remove from heat and place into a bowl, along with the cheeses and stir well to combine.   

Take a teaspoon and fill each mushroom cap.  Sprinkle with remaining aged cheese over the topping and bake at 175C for about 30 minutes or until golden.  

Can easily be doubled if catering to a large crowd. Cut in half great to serve as finger food with tooth picks.