Ingredients
3ea Sweet Italian sausage links (Johnsonville Sweet Sausage casings removed)
About 12oz
2 cloves Garlic, finely minced
2oz Prosciutto, finely chopped
1C Grated Parmesan cheese (about 4oz) divided
1C Fresh breadcrumbs, divided
8oz Cream cheese at room temperature
To Taste Salt and freshly ground black pepper
2T Fresh Italian parsley finely chopped
20ea Large (2in diameter) mushrooms stemmed
Drizzle Olive oil
Saute the sausage in a large, heavy skillet over medium-high heat, breaking up the large lumps with the back of a wooden spoon, until the sausage is cooked through and brown (about 5 minutes).
Add the garlic and prosciutto and continue to cook another minute.
Using a slotted spoon, transfer the sausage mixture to a large bowl and let cool.
Add ½ cup of breadcrumbs, and the cream cheese.
Mix together until well combined.
Season to taste with salt and pepper.
In a small bowl combine the remaining 1/2C of Parmesan cheese and 1/2C of breadcrumbs with the parsley and set aside.
Brush a 9 x 13 inch baking dish with olive oil.
Fill each mushroom cap with about 1 ½ T of filling. Make sure you have enough to mound nicely on top.
Sprinkle with some of the cheese-breadcrumb mixture.
Arrange the mushrooms, filling side up, in the prepared dish and drizzle lightly with olive oil.
Preheat the oven to 375degF.
Bake , uncovered, until the mushrooms are tender and the filling is brown on top (About 20-25 minutes)
Make ahead
The unbaked stuffed mushrooms can be made 1 day ahead. Cover and chill.
They can also be frozen on baking sheets, wrapped with plastic and foil for 2 weeks.
Bake directly from the freezer, adding 7 to 10 minutes to the baking time
Extra
For a light luncheon, use this filling with portabella mushrooms and serve with green salad.
Mad Dog and Celeste's Recipes 