Stuffed mushrooms with meat filling

Ingredients:

• 1/4 cup raisins
• 8 large Spanish green olives, pitted
• 1/4 cup pine nuts
• 2 handfuls of fresh parsley
• 2 cloves of garlic
• 450 g raw Italian sausage without casings
• 3/4 tbsp. freshly grated Pecorino Romano cheese
• Extra-virgin olive oil
• A pinch of red pepper flakes
• 1 cup fresh bread crumbs, dried
• 24 large champignons, stems removed

Preparation:

1. Preheat oven to 200°C.
2. To prepare the filling, place the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop finely, then place in a bowl. Add the sausage and 1/2 cup of cheese. Drizzle the filling with about 1/4 cup of olive oil to moisten, season with salt, pepper, and red pepper flakes; mix well with your hands to distribute the ingredients evenly.
3. Place the breadcrumbs in another bowl, drizzle with a little olive oil and add 1/4 cup of pecorino cheese; season with salt and pepper.
4. Grease the bottom and sides of a casserole large enough to hold the mushrooms in a single layer. Carefully arrange the mushroom caps in the pan, openings facing up, season with salt and pepper, and drizzle with olive oil. Fill each mushroom with a spoonful of the meat filling and sprinkle breadcrumbs on top; drizzle with olive oil.
5. Bake for 20 minutes, until topping is golden brown and mushrooms are tender, turning casserole occasionally for even cooking.