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01-26-2007, 06:14 PM
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Stuffed Italian Mushrooms
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.     
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