July 12, 2012


Anita Keith

1 ½ lbs. med. Mushrooms
½ lb. Italian sausage
½ c. shredded mozzarella cheese
¼ c. seasoned bread crumbs

Remove mushroom stems and chop. Set aside. In skillet, over medium heat, cook sausage until well browned. Remove with slotted spoon and drain meat on paper towels. Remove all but about 2 tablespoons drippings from skillet. In hot drippings, over medium heat, cook stems until tender (about 10 minutes); stir frequently. Remove skillet from heat and stir in sausage, cheese and crumbs. Fill caps with mixture. Place in 15 ½ x 10 ½ -inch pan. Bake 10 minutes at 450 degrees. Garnish with parsley.

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