6 oz. sausage bulk or link
1/4 tsp. dried mint
6 oz. mozzarella cheese
14 manicotti shells
1 (15 oz.) container ricotta cheese
1/2 tsp. leaf oregano
10 mushrooms
1/4 c. water

Crumble sausage into medium size skillet. If using link sausage, remove skin and discard. Cook over medium heat until no longer pink, about 4 to 5 minutes. Transfer meat with a slotted spoon into mixing bowl. Add ricotta cheese, mint and oregano to bowl, stir well to mix. Shred mozzarella on hand grater. Add 3/4 cup mozzarella to sausage mixture, stir. Reserve the remaining mozzarella. Preheat oven to 350 degrees. With a teaspoon, spoon ricotta mixture into shells dividing the mixture evenly. Arrange shells in a 13x9x2 inch pan. Wipe mushrooms with paper toweling. Break into pieces and sprinkle over shells.