For the sausage
1 pound ground pork
1 teaspoon Kosher salt
1 teaspoon garlic, minced
1/4 teaspoon red chili flakes
1/4 teaspoon fennel seeds
For the mushrooms
8-10 medium brown mushrooms, stems removed
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons Italian breadcrumbs
1 tablespoon dried thyme
1 tablespoon parmesan, finely grated
A day prior to making the mushrooms, mix all sausage ingredients and allow seasoning to “cure” the meat overnight (overnight cure step is optional but recommended).
Marinate the mushrooms by mixing them in the oil, vinegar and mustard. Season the mushroom caps on both sides with the tablespoon of Kosher salt and black pepper. Allow mushrooms to marinate at room temperature for about an hour.
Preheat oven to 375.
Mix the topping ingredients.
Mound the sausage into the cavity of each mushroom cap. Generously garnish each stuffed mushroom with the seasoned breadcrumb topping.
Arrange mushrooms in a cast-iron pan or small cookie sheet and bake in 375° oven for about 20 minutes or until the sausage is cooked (145°-155°).
Serve mushrooms on a bed of arugula, dressed simply in lemon juice, olive oil, and balsamic. Garnish mushrooms and greens with Flake Sea Salt.