Monday, September 1, 2008

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms
~ Sue, Tina & Stacy~

1 (8 ounce) package white mushrooms
1 (8 ounce) package turkey Italian sausage links, casings removed
2 tbsp olive oil
1 clove garlic, minced
2 tbsp chopped parsley
¼ cup finely grated Parmesan cheese
Kosher salt and black pepper to taste
Shredded Parmesan cheese

Preheat oven to 375 degrees. Drizzle olive oil into a 9x13 inch baking pan and add 2 tbsp water. Set aside. Wipe mushrooms with a soft cloth and carefully remove stems. Scoop out some of the flesh to make a well in each cap. Finely chop stems and set aside. Over medium heat, sauté the sausage in the olive oil until crumbly and almost browned; 3-4 minutes. Add garlic, chopped mushroom stems, and parsley. Cook for 1-2 minutes. Remove from heat; add salt and pepper to taste. Stir in Parmesan cheese. Carefully fill each mushroom cap with 1-2 tablespoons sausage mixture and place in prepared baking dish. Sprinkle with shredded Parmesan cheese. Bake for 15-20 minutes or until brown and crispy.

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