Stuffed Mushrooms

By jennfrick

Ingredients

• 6 large button mushrooms
• 1 link hot Italian sausage
• 3/4 cup seasoned Italian bread crumbs
• 3/4 cup grated Pecorino Romano
• 1/4 cup grated Parmigiano Reggiano
• 1 Tbsp. garlic powder
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. dried parsley
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup shredded mozzarella

Preparation

Step 1

Preheat oven to 375. Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meet in bottom of mushroom. Press meat down into mushroom. In a small bowl, combine mushroom pieces, bread crumbs, Romano and Parmesan cheese, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour a little water in bottom of pan. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.