Ingredients:
- 12 large mushrooms, stems removed
- 1 cup cooked rice
- 1 lb. Italian sausage
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems. Set caps aside. Finely chop the stems.
3. In a skillet, brown Italian sausage, remove and drain. Heat olive oil over medium heat. Sauté garlic and chopped mushroom stems for 2 minutes. Add cooked Italian sausage, rice, breadcrumbs, Parmesan, parsley, salt, and pepper; stir well.
4. Fill each mushroom cap with the rice mixture, pressing gently. Top with breadcrumbs and cheese.
5. Place mushrooms on a baking sheet and bake for 15-20 minutes or until mushrooms are tender and topping is golden. Broil for last 1-2 minutes for a crunchy top.