ITALIAN STUFFED MUSHROOMS
- 2 tablespoons olive oil
- 24 large 'stuffing' mushroom caps, stems removed, chopped, and reserved
- Kosher salt and freshly ground black pepper
- One 12 ounce package Jimmy Dean Italian sausage
- 4 garlic cloves, chopped
- 1 small sweet onion, chopped
- 1/2 small red bell pepper, diced
- 1/2 cup grated Parmesan, Romano cheese
In a large nonstick skillet heat 1 tablespoon olive oil.
Sauté mushroom caps in two batches, smooth side down, over medium high heat, 3 to 4 minutes, until tops are lightly browned and beginning to soften.
Carefully turn and brown edges of cup side, 1 to 2 minutes. Place cooked mushrooms cup side down on paper towels to drain liquid.
Brown sausage in same skillet, mashing with a fork while sautéing so that mixture is fine textured. Pour off all but a teaspoon of fat.
Add chopped mushroom stems, garlic, onion, and red pepper; continue cooking over medium high heat until vegetables are softened and juices have evaporated, about 10 minutes.
Remove from heat, and when mixture has cooled slightly, toss with cheese until well combined; season with salt and pepper.
Arrange caps cup side up in a large baking dish and lightly season with salt and pepper.
Fill with sausage mixture.
When ready to serve, preheat oven to 400 degrees. Bake 10 to 12 minutes, uncovered, to heat mushrooms and crisp edges of stuffing