Sausage Stuffed Mushrooms
|White mushrooms||1 1⁄2 Pound (Medium Sized, About 30 In Number)|
|Hot italian sausage links/Sweet italian sausage links||8 Ounce, casings removed|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Seasoned dried bread crumbs||1⁄4 Cup (4 tbs)|
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 drippings 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°F Fill mushroom caps with sausage mixture. Place stuffed mushrooms in jelly-roll pan. Bake until heated through, about 15 minutes. Serve hot.