Stuffed Mushrooms with Sausage

stuffed mushrooms with sausage


1 lb fresh white mushroom, cleaned (about 24 large)
2 tablespoons olive oil, divided
4 ounces bulk Italian sausage
1/2 cup sliced green onion, or even a red onion finely minced
2 garlic cloves, minced or through a press
1/2 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese, plus
2 tablespoons shredded mozzarella cheese

Heat oven to 400 degrees F.
Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside.

Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.

Remove from heat; add 1/2 cup mozzarella stir just until cheese melts.
Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.

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