Our Fregola Rustica Blend is a hearty mix of toasted fregola, quinoa and wild rice. In this recipe, the complex textures and nutty flavors work well with the richness of sausage and mushrooms, while crushed red pepper and white wine give the dish a well-rounded flavor profile.

Prep time: 15 min

Cook time: 90 min

Total time: 105 min

Portabella Mushrooms Stuffed with Fregola Rustica
Copyright Recipe © 2015 Woodland Foods


  • 3 Cups Water

  • 1 1/2 Cups Fregola Rustica Mix

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 8 Ounces Italian Sausage

  • 1 Small Onion, diced

  • 1 Teaspoon Thyme, chopped

  • 1/2 Teaspoon Crushed Red Pepper

  • 1/4 Cup White Wine

  • 1/4 Cup Heavy Cream

  • 1/4 Cup Parmesan Cheese, grated

  • 1 Teaspoon Olive Oil

  • 8 Portabella Mushrooms, stemmed, brushed and scooped

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Ground Black Pepper


  1. Preheat oven to 400°F.

  2. Bring water to a boil in large pot, and add 1 teaspoon salt and Fregola Rustica Blend. Cook for 25-30 minutes, then strain and spread out onto sheet pan to cool.

  3. Heat large skillet over medium-high heat and add Italian sausage. Use wooden spoon to crumble sausage. When sausage is no longer pink, add onions and cook for 6 minutes. Add thyme and crushed red pepper.

  4. Turn heat to high for 2 minutes, then deglaze with white wine.

  5. Add heavy cream and cooled Fregola Rustica Blend. Cook until cream thickens, then add Parmesan cheese and stir to combine.

  6. Line sheet pan with aluminum foil and brush with olive oil. Place mushroom caps down onto tray and fill with hot fregola mixture. Transfer to oven and bake for 20 to 25 minutes. Season to taste with salt and black pepper.