Ingredients

The following ingredients have 4 Servings
  • 2 tbsp extra-virgin olive oil
  • 24 mushrooms (or 12 large shrooms)
  • 1/4 cup sundried tomatoes (very finely chopped (I buy these in a bag and rehydrate them in warm water))
  • 1/2 cup sweet onion (finely chopped )
  • 1 cup Parmesan cheese (freshly shredded )
  • 1/2 tsp fresh cracked pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried basil (or 1 tbsp finely chopped fresh basil)
  • 3/4 lb Italian sausage (mild or medium )
  • *Optional: chopped fresh parsley for garnish

Instruction

  • Preheat your oven to 375 degrees F.
  • Prepare your mushrooms by removing the stems and scooping out a little of the center to make room for your stuffing
  • Chop the stems finely and save to add to the stuffing
  • Remove sausage from their casings by cutting a slit down the center and squeezing out the meat Discard casings and saute sausage in olive oil over medium heat in a large skillet
  • Add onion and mushroom stems and saute until onion is translucent and soft
  • Add in all other ingredients and stir until cheese begins to melt
  • Fill the mixture into the mushroom caps and drizzle with olive oil
  • Bake for about 30 minutes until stuffing begins to brown
  • Garnish with fresh parsley, if desired