Stuffed champignons with sausage mince

Ingredients:

• 24 large champignons
• Half a fennel bulb
• 2 cloves of garlic
• 120 g raw Italian sausage
• 1 cup breadcrumbs
• 0.5 cup fontina cheese
• 2 tablespoons chopped parsley
• 2 tablespoons chopped olives

Preparation:

1. Preheat oven to 220°C. Trim the stems from 24 large button mushrooms (finely chop the stems for the filling).
2. Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet.
3. In a skillet with olive oil over medium heat, cook 120 grams of uncooked sweet Italian sausage (remove the casing), breaking up the mince, until it's completely darkened, 3 minutes. Add half the finely chopped fennel root and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 minced garlic cloves, sprinkle with red pepper flakes, and cook for 1 minute more. Let cool, then stir in 1 tablespoon of salt. breadcrumbs, 0.5 cups of grated fontina cheese and 2 tablespoons each of grated Parmesan, chopped parsley, and sliced ​​green olives. Divide the mixture among the mushroom caps.
4. Bake until the mushrooms are tender and the filling is golden brown, 15-17 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter.