Sausage Stuffed Mushrooms

Recipe by: Tracy L. Hughes


20-24 medium white button mushrooms, peeled & stems removed (save stems)

8 breakfast sausage links, casing removed

1 cup seasoned croutons

1/2 cup grated Parmesan or Romano cheese

1/4 cup fresh chopped basil

1/4 cup fresh chopped parsley

Fresh cracked black pepper to taste

1 small glove of garlic, minced

1 egg, beaten

3 tblsp olive oil

Preparation


Preheat oven to 350 degrees.

Heat two (2) tablespoons of olive oil in a medium skillet over low heat. Once oil is hot add the garlic and saute until slightly brown and then add the sausage links turning the heat up to medium and cooking until sausage is no longer pink inside. Turn off heat and cool. Once cooled, add sausage links and mushroom stems to food processor and set to chop until sausage becomes crumbled pieces.

In a medium bowl combine the croutons, cheese, basil, parsley, pepper, and sausage mixture. Add the beaten egg and thoroughly combine.

Stuff each mushroom until overflowing. Drizzle with remaining one (1) tablespoon of olive oil and bake on 350 for 45 minutes or until the stuffing has a nice, crispy golden brown coating.