1 1/2 lb. med. to lg. cap mushrooms, about 30
1/2 lb. pork sausage
1/2 c. shredded Mozzarella cheese
1/4 c. seasoned bread crumbs
Parsley for garnish; optional
1. Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
2. In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons of drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet form heat; stir in sausage, cheese, and bread crumbs.
4. Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in a 15 x 10 1/2 jelly roll pan or 10 x 12 cookie sheet. Bake 15 minutes.
You can do steps 1-3 the night before, and keep mixture in refrigerator. When ready to fill mushrooms have mixture at room temperature.
