Italian Sausage-Stuffed Mushrooms

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  • 24 large fresh mushrooms
  • 1 tablespoon butter, melted
  • 1/2 pound hot Italian sausage (casings removed)
  • 1 clove garlic, crushed
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese


  1. Clean mushrooms and remove stems. Set stems aside. Cook mushroom caps in butter in a large skillet over medium-high heat, stirring constantly, for 5 minutes. Drain.
  2. Place mushroom caps on rack of a broiler pan, stem side up. Set aside. Combine sausage and garlic in a large skillet. Cook over medium-high heat until sausage browns, stirring until it crumbles; drain well.
  3. Position knife blade in food processor bowl; add mushroom stems, sausage mixture and pepper. Process 20 seconds or until mixture is minced. Spoon mixture evenly into mushroom caps; sprinkle with Parmesan cheese.
  4. Broil 5 1/2 inches from heat for 3 minutes or until thoroughly heated.

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