Sausage-Stuffed Mushrooms

• For bechamel sauce:
• 4 TBS sweet butter
• 6 TBS flour
• 2 cups milk
• salt, pepper and ground nutmeg
• For filling
• 2 italian sausages (about 1/2 pound/225g)
• 1/2 tsp fennel seeds
• pinch of red pepper flakes
• 1/4 cup finely minced yellow onion
• 1 garlic clove minced
• 1/4 cup freshly chopped parsley
• 1/4 cup chopped black olives
• 1/3 cup bechamel sauce
• salt and pepper
• 12 large mushrooms
• parmesan cheese

1. Preheat oven to 450 degrees F/230 C.
2. For bechamel:
3. Mix butter in heavy saucepan, sprinkle in the flour and cook gently, stirring constantly for about 5 minutes. Don't let the mixture brown.
4. Meanwhile boil milk and remove from heat adding immediately to the flour and butter mixture. As mixture bubbles, beat with a whisk. When bubbling stops, return pan to medium heat and bring bechamel to boil, stir constantly for 5 minutes. Season with salt, pepper and nutmeg
5. For filling:
6. Remove sausage from casings and crumble into skillet, saute until meat is brown. Season with fennel and red pepper flakes. Remove meat with slotted spoon, leaving fat in pan.
7. Saute onion and garlic in fat, add a little olive oil if necessary, until tender. Stir in herbs, meat, olives and bechamel sauce. Season as necessary.
8. Pull stems off mushrooms, season caps with salt and pepper. Generously fill each one with filling and sprinkle with parmesan. Bake for 15 minutes or until bubbling and well browned.

bechamel sauce, sweet butter, flour, milk, salt, italian sausages, fennel seeds, red pepper, yellow onion, garlic, freshly chopped parsley, black olives, bechamel sauce, salt, mushrooms, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/sausage-stuffed-mushrooms-1250657 (may not work)