Italian Gallo Salame Stuffed Buttons

Recipe categories: 
Recipe ingredient list: 

8 oz sliced Gallo Salame Italian Dry Salame, sliced into 1/2 inch strips
36 medium to large button mushrooms with the stems removed, sliced thin and reserved
1 cup Parmesan Reggiano, grated
1 cup seasoned bread crumbs
1 cup toasted pine nuts (Optional)
1 cup chopped golden raisons
1/4 cup extra virgin olive oil
1/2 cup chopped flat leaf Italian Parsley
1/2 stick Unsalted Butter

Recipe instruction list: 
  1. Preheat a large sauté pan over medium heat.
  2. Brown butter in pre-heated pan.
  3. Add sliced mushroom stems and cook until they are slightly brown.
  4. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine all the remaining ingredients.
  6. Add the cooked mushroom stems to the mixture.
  7. On a large cookie sheet, lay all button mushroom caps cup side up.
  8. Fill each mushroom cap to the top with the mixture.
  9. Bake in a 425 degree oven for 12 minutes or until the top begins to caramelize.
  10. Serve immediately.
Recipe serving: 
Serves 18–24 People
Recipe image thumbnail: 
Recipe product: 
Gallo Italian Dry Salame Sliced