Sausage Stuffed Mushrooms

By KDHarmon

Ingredients

• 24 large cremini mushrooms
• 2 Tbl olive oil
• 4 oz Italian sausage
• 1 shallot, finely chopped
• 4 garlic cloves, chopped
• 1 C breadcrumbs
• 1/2 C fontina, shredded
• 2 Tbl Parmesan, grated
• 2 Tbl parsley, chopped
• 2 Tbl chopped green olives (optional)
• red pepper flakes

Preparation

Step 1

Remove stems from mushrooms and chop. Preheat oven to 425.
Wipe mushroom caps clean, then toss with olive oil. Arrange on baking sheet.

Cook sausage in skillet over medium heat with a little olive oil, breaking up the meat, until no longer pink, about 3 minutes.

Add the shallot and chopped mushroom stems and cook until tender, about 3 minutes. Add garlic and season with red pepper flakes, cook for 1 minute.

Let filling cool, then mix with breadcrumbs, cheeses, parsley and olives. Divide among mushroom caps.

Bake until mushrooms are tender and filling is golden, about 15-17 minutes. Let cool 5 minutes, then remove from baking sheet and serve.