1 1/2 pounds medium mushrooms, cleaned (30 or more)
3/4 pound ground, loose hot pork sausage
3/4 cup shredded mozzarella cheese
1/2 cup seasoned bread crumbs
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Remove the stems from mushrooms. Chop the mushroom stems. Set mushrooms and stems
In large skillet over medium heat, thoroughly brown sausage. With slotted spoon,
place sausage on a plate lined with paper towels to drain. Spoon off all but 4 tablespoons
of sausage drippings from skillet. Cook mushroom stems in drippings over medium
heat (about 10 minutes).
Remove skillet from heat, and stir in the sausage, cheese, and bread crumbs.
Heat oven to 450 degrees F.
Fill caps with sausage mixture. Place stuffed mushrooms in jellyroll pan and
bake for 15 minutes.