Shelly's Recipe

ITALIAN SAUSAGE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

12 whole fresh mushrooms
1 lb. Italian sausage
1 bunch scallions (green onions), chopped
1 (8 oz) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 tsp kosher salt
1/4 tsp freshly ground pepper

Preheat oven to 350. Grease baking sheet. Clean mushrooms with a damp paper towel. Carefully break off stems and hollowing out the center of the mushroom.

Heat large skillet over medium high heat. Brown Italian sausage. Remove from skillet and reserve 1 tbsp grease. Set aside to cool in large bowl. Add chopped scallions to skillet. Cook until scallions are fragrant and translucent. Add scallions to sausage. Let cool.

When sausage and scallion mixture is no longer hot, stir in cream cheese, Parmesan cheese, bread crumbs, kosher salt and freshly ground pepper. Mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Top with Parmesan cheese. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Serves 6