1 (24 oz.) pkg. white button mushrooms (approx. 20-25 count)
1 lb. Jimmy Dean breakfast sausage
2 tsp. salt
1 tsp. ground black pepper
3 cloves garlic minced
1 cup bread crumbs (Parmesan or Italian style)
2 cups finely shredded Colby jack or Italian cheese

First, wash mushrooms with warm water to remove all bits of dirt and debris then dry them on paper towels.

Remove the stems of all the mushrooms and set aside. With a paring knife, gently remove the remaining spongy material around the cap where the stem used to be, being careful not to remove too much of the cap.

Once all mushrooms are stemmed, set aside.

Preheat oven to 350°F.

In a large skillet, brown the sausage. Be sure to agitate the sausage while browning to ensure that it is well broken up into small pieces.

Once sausage is well browned, place into Large mixing bowl and let cool (about 15 to 20 minutes).

Chop the mushroom stems into very small bits (use food processor if available). Add the minced stems to the sausage.

Add minced garlic, bread crumbs, salt, pepper and cheese to sausage mixture.

Using your hands, kneed the sausage mixture until all ingredients are well mixed.

Note: You may add more cheese if preferred.

Using a spoon, heap sausage mixture into mushroom caps and arrange on a large cookie sheet.

Bake mushrooms at 350°F for approximately 15 to 20 minutes (or until mushrooms aresoft and slightly browned and the cheese is melted).

Let cool slightly and enjoy!

Submitted by: MRO