Stuffed Mushrooms

I made homemade stuffed mushrooms last night and posted a picture on facebook and received questions on how to make them... so I thought I'd share... it's super easy and versatile!

First you need small portabello mushrooms. (You could also use shitake or cremini) but I wouldn't use plain button mushrooms, they aren't near as flavorful.

Wipe the caps off with a moist sponge or paper towel, do not run them under water. Mushrooms are like sponges so they'll soak up the water and have a rubbery consistency.

Then pop off the stems, set them aside for stuffing.

Brown some ground sausage, drain.

Chop the mushroom stems, finely. If the bottom tip of the stems are hard, just slice a sliver off.

In a mixing bowl mix the sausage, mushroom stems, shredded Parmesan cheese, an egg, bread crumbs, salt, pepper, Italian seasonings and if you have any fresh herbs on hand those would be delicious as well.

You don't need any measurements for this, however the bulk of the stuffing is the sausage, mushroom stems and cheese. The egg and bread crumbs are the binder and the rest is flavoring.

Stuff the caps until they are heaping with the mixture. Grease a baking dish, bake them at 400 degrees for about 20-30 minutes or until golden on top.

*Sometimes I add additional shredded cheese on top.

*You could do this without sausage if you want to be healthier...use some chopped onions or more chopped mushrooms.... use your imagination!