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Appetizers / Snacks

'Nduja Stuffed Mushrooms with Golden Raisins

‘Nduja is a spicy, soft sausage spread. Hailing from Calabria, Italy, traditionally it’s made with pork trimmings, herbs, spices, and Calabrian chile peppers. It’s the chiles that give ‘nduja its requisite fieriness and distinctive red color. It makes a unique alternative filling to that classic party food, sausage-stuffed mushrooms. If there’s any filling left, spread it on bread or crackers and serve it alongside the rest of your holiday appetizer spread (or save it for the cook to enjoy!)

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Ingredients

TOSS:

MEANWHILE, MELT:

COMBINE:

Test Kitchen Tip

If there’s any filling left, spread it on bread or crackers and serve it alongside the rest of your holiday appetizer spread (or save it for the cook to enjoy!)

Instructions

Preheat oven to 425°.

Toss mushroom caps with oil until coated, then arrange, stem sides up, on a baking sheet and sprinkle insides of caps with salt and pepper.

Roast caps 10 minutes; discard liquid in caps, then flip and roast 5 minutes more. Transfer caps to a paper-towel-lined baking sheet to cool slightly.

Meanwhile, melt butter in a sauté pan over medium-high heat; add mushroom stems and garlic and sauté until liquid evaporates, 5–7 minutes.

Combine ‘nduja, raisins, breadcrumbs, Pecorino, parsley, and stem mixture; stuff into caps, mounding on top, and sprinkle with more Pecorino.

Preheat broiler to high with rack 6 inches from element.

Broil mushrooms until Pecorino starts to melt and brown, about 2 minutes. Sprinkle mushrooms with additional parsley before serving.

Nutritional Facts

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