15 large Shitake mushroom caps (remove stems)
1/2 of the stems coarsely chopped
2 green apples, pealed and coarsely chopped
1/2 cup coarsely chopped onion
2 oz goat cheese
2 oz Gorgonzola cheese
4 oz Parmigiano-Reggiano (for topping)
2 handfuls of Italian breadcrumbs
1/2 pound ground hot Italian Sausage
1 tablespoon olive oil
Herbamare or salt/pepper

Place apples, onions, and stems in a plate together and set it the side. Mix together the goat and Gorgonzola cheese, breadcrumbs and salt/pepper or Herbamare.

In a frying pan, with the olive oil, brown the sausage until no longer pink. Once done, remove the sausage from the pan and put it in the bowl with the cheese mixture. Add the apple mixture to the frying pan, cooking on low, constantly stirring and scraping the sausage bits from bottom of the pan for about 5 minutes or until onions are clear and stems are soft.

Add the apple mixture to the cheese and sausage mixture, mix together well. Take mushroom caps and place on a greased baking pan. Stuff the mushrooms full of the mixture and place handfuls of the Parmigiano-Reggiano on top.

Bake at 350°F for 15 minutes or until cheese is lightly browned.

Makes 5 servings

Submitted by: Melissa