Sausage-Stuffed Mushrooms

[Roxy]

Sausage-Stuffed Mushrooms

 

1-1/2 lbs. medium white mushrooms (about 30)

8 oz.s sweet or hot Italian-sausage links, casings removed

1/2 cup shredded mozzarella cheese

1/4 cup seasoned dried bread crumbs

 

1. Remove stems from mushrooms; chop stems. Set mushroom caps and chopped stems aside.

 

2. Heat 10-inch skillet over medium heat. Add sausage; cook, breaking up meat with side of spoon, until well browned, about 8 minutes. With slotted spoon, transfer sausage to paper towels to drain. Spoon off all but 2 tablespoons dripping from skillet.

 

3. Add mushroom stems to hot drippings in skillet. Cook, stirring, until tender, about 10 minutes. Remove from heat; stir in sausage, mozzarella, and bread crumbs.

 

4. Preheat oven to 450. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in jelly-roll pan. Bake until heated through, about 15 minutes. Serve hot.