SAUSAGE STUFFED MUSHROOMS

Sausage Stuffed Mushrooms image

Provided by Brian Blackley

Time 1h30m

Number Of Ingredients 8

1 lb ground hot sausage (Jimmy Dean, Tennessee Pride, etc.)
1 pkg fresh button (white) mushrooms (8 oz.)
3/4 c water, as needed
1/2 c breadcrumbs (I prefer Italian style)
1/4 c fresh grated parmesan cheese
1 medium clove of minced garlic
1 Tbsp olive oil
salt pinch as needed

Steps:

1. Remove the stems from mushrooms. Some will pop out of the caps easily. Others may require removal with a small paring knife.
2. Apply oil to a medium baking dish and coat. Place caps (stem side up) in the dish forming a series of small cups with the caps. Evenly distribute. Don't worry about gaps in between. Just evenly space.
3. Mince mushroom stems.
4. Brown sausage in a medium skillet with garlic. Drain.
5. Place sausage back into skillet on medium heat. Add breadcrumbs, cheese, mushroom stems, garlic and slowly add water as this mixture cooks. Reduce heat and cover. You want the cheese to melt and for the concoction to have the texture of a thick paste. Taste and add salt and pepper as needed. Should take about 15 minutes.
6. Spoon mixture into open mushroom caps. Take the leftover mixture and fill in the gaps.
7. Place in preheated oven at 350 degrees. Bake approximately 40 minutes until mushrooms are soft. Serve and enjoy!