Baked Stuffed Mushrooms With Sausage And Mozzarella
Categories: Appetizers, Mushrooms, Stuffed
1 pound large fresh white mushrooms, about 24 cleaned 2 tablespoons of vegetable oil, divided 4 ounces of bulk Italian sausage 1/2 cup of sliced green onions 2 garlic cloves, pressed 1/2 teaspoon of Italian seasoning 1/2 cup of shredded mozzarella cheese + 2 tablespoons of shredded mozzarella cheese, divided 2 tablespoons of grated Parmesan cheese
Heat oven to 400ºF. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside. Heat remaining 1 tablespoon 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 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts. Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.
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