Ingredients

The following ingredients have 4 Servings
  • 1/2 pound bulk sausage
  • 1 dozen or so large mushroom caps (cleaned and trimmed with the stems reserved)
  • 1/4 cup or more shredded parmesan or other hard cheese
  • salt (pepper, seasonings to taste)
  • olive oil as needed
  • breadcrumbs as needed
  • parsley for garnish

Instruction

  • Brown the sausage in a large skillet. Remove to a bowl and reserve.
  • Add olive oil to the drippings in the pan and saute the mushroom caps over medium heat until they have softened, but not collapsed. About 5 minutes or so.
  • Meanwhile, pulse the sausage, the reserved mushroom stems and a couple tablespoons cheese in a food processor. Season to taste. You want a filling that's fine enough to fit in the mushroom caps.
  • Fill the mushroom caps and return them to the skillet. Sprinkle more parmesan cheese over top each stuffed mushroom cap. Turn the heat to low and cover the pan with a lid until the cheese melts, about 2-3 minutes.
  • To serve, arrange on a platter and garnish with a little chopped parsley.