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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 ounces fresh spicy sausage, such as italian hot sausage |
2 tablespoons unsalted butter |
1 (10 oz.) package medium to large white mushrooms, stems removed and chopped, caps left whole |
1/2 small onion, finely chopped |
1 garlic clove, finely chopped |
1 cup finely chopped day-old bread (about 1 oz.) |
4 ounces italian fontina or mozzarella, shredded |
1 tablespoon finely chopped fresh parsley |
1/4 teaspoon dried oregano |
Directions:
1. Preheat oven to 400°F. Remove sausage from casing and place in a medium skillet. Cook meat over medium heat, breaking it up with a wooden spoon and stirring occasionally, until crumbly and browned, about 7 minutes. Transfer sausage to a bowl.
2. Melt butter in same skillet over medium heat. Add mushroom stems, onion and garlic and cook, stirring, until softened, about 4 minutes. Remove from heat and add bread, cheese, parsley, oregano and reserved sausage. Stir well to mix.
3. Stuff sausage mixture firmly into mushroom caps. Place caps on a foil-lined baking sheet. Bake until tops are crusty and mushrooms are tender, 10 to 15 minutes.
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