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Stuffed Mushrooms Italian
- 24 large mushrooms white or cremini any type you can fill
- 1/2 cup Italian-style breadcrumbs
- 1 lb ground Italian sausage
- 1/2 cup finely grated Romano cheese you can take the stuffing out of the sausage links if that is what you have
- 2 minced garlic cloves
- 2 tbsps Chopped fresh Italian parsley flat parsley does not have the same flavor
- 1/2 tbsp dried oregano
- salt and fresh ground black pepper to taste
- 1/3 cup extra-virgin olive oil
DirectionsPreheat the oven to 350°remove stems from mushrooms and chopHeat a skillet over medium-high heat. Cook and stir sausage, onion, and chopped mushrooms until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return the sausage mixture to the skillet.e oven to 400 degrees F.Stir the bread crumbs, Pecorino Romano, garlic, parsley, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
