Simple Sausage Stuffed Mushrooms
Serving Size / Yield
- 1 T. olive oil
- salt and pepper
- 24 large gourmet stuffing mushroom caps, stems removed
- 3/4 lb. sweet bulk Italian sausage
- 1/3 C. Romano, grated
Preheat oven to 500 degrees Fahrenheit.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps for about seven minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps.
Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for three minutes. Fill caps with cheese and sausage using a small scoop. Place caps in hot oven and reduce heat to 450 degrees. Bake for about eight minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate and serve.