These are my sausage stuffed mushroom caps. These are not baked yet I was just about to put them in the oven for 15 minutes.
1 pound large fresh white mushrooms – (about 24) ; cleaned
2 tablespoon vegetable oil ; divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 garlic cloves ; pressed
1/2 teaspoon rosemary
1/2 cup shredded mozzarella cheese
2 tablespoon shredded mozzarella cheese
2 tablespoon grated Parmesan cheese
Heat oven to 400 degrees. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
Place mushroom caps in a bowl and toss with 1 tablespoon oil.Arrange caps cavity side up on a shallow baking pan; set aside.
Heat remaining 1 tablespoon oil in a small skillet over medium heat.
Add sausage, green onion, garlic, rosemary and reserved chopped mushroom stems.
Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.
Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
Bake 10 to 15 minutes, until mushrooms are tender.