Stuffed Mushrooms

Two Olive Trees



Stuffed Mushrooms w/Italian Sausage


4 Italian Sausage links – removed from casing 

2 teaspoons TOP Secret spice from Two Olive Trees

½ cup Grana Padano cheese from Two Olive Trees

 12 – 16 Mushrooms

 Béchamel Sauce:


5 tablespoons butter (unsalted)

4 tablespoons flour

4 cups milk

2 teaspoons salt

½ teaspoon nutmeg


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. 



In a skillet cook the Italian Sausage until done add TOP Secret and cheese to sausage mixture while cooking. Remove stems from mushrooms and clean. Let sausage cool and place in food processor and pulse until large chunks of sausage are gone. Prepare Béchamel sauce and combine with sausage. Stuff mushrooms and place in oven for 3—4 minutes, serve.