Stuffed Italian Mushrooms


16 lg. fresh mushrooms
6 oz. sweet Italian sausage
1 clove garlic, crushed
3 T. olive oil, divided
2 T. minced parsley
1/4 c. grated Parmesan, Romano or Asiago cheese
1/4 c. water

Wipe off mushrooms, removing stems and shopping them fine. Reserve caps.

Remove casing from sausage if necessary; place sausage in skillet with chopped mushroom stems, garlic and 1 T. oil. Cook until lightly browned, stirring to break up meat. Add another T. of oil, parsley and cheese; mix well.

Fill mushroom cavities with filling, rounding tops. Place in shallow baking pan. Put remaining oil and water in bottom of pan. Bake at 350F, 20 minutes. Serve hot.

this sounds really good, going to try it tomorrow. thanks for the post.

Sounds good.

you can also use a hot sausage - or even chorizo in this recipe