Source:

C.J.

Serves/Makes:8 servings

Ingredients

• 1 lb (.5 kg). large fresh white mushrooms (about 24), cleaned
• 2 tbsp (30 ml). vegetable oil, divided
• 4 oz (112 grm). bulk Italian sausage
• 1/2 cup (125 ml) sliced green onions
• 2 cloves garlic, minced
• 1/2 tsp (2 ml). Italian seasoning
• 1/2 cup (125 ml). plus 2 tbsp (30 ml). shredded mozzarella cheese, divided
• 2 tbsp (30 ml). grated parmesan cheese

Preparation

• Heat oven to 400 degrees (200 C.).
• Remove stems from mushrooms, finely chop enough stems to equal 1/2 cup (125 ml) and set aside.
• Place mushroom caps in a bowl and toss with 1 tbsp (15 ml). oil.
• Arrange caps, cavity side up, on a shallow baking pan and set aside.
• Heat remaining 1 tbsp (15 ml). oil in a small skillet over medium heat.
• Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
• Cook, stirring, breaking sausage into smaller pieces with a fork, for about five minutes until cooked through.
• Remove from heat; add 1/2 cup (125 ml) mozzarella and the Parmesan cheese and stir just until the cheese melts.
• Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tbsp (30 ml). mozzarella.
• (Mushrooms may be made up to one day ahead to this point.)
• Bake 10 to 15 minutes, until mushrooms are tender.

Comments

Very tasty appetizers.