Stuffed Mushrooms

Directions

Preheat oven to 375°F.

Gently clean mushrooms with a damp cloth or paper towel. Trim and remove stems, setting the caps on a parchment-lined baking sheet. Finely chop the stems and set aside.

Remove sausage from casings and cook in a skillet over medium heat, breaking it into small pieces as it browns. Once cooked through, transfer to a bowl and set aside.

Add butter to the skillet with the sausage drippings. Stir in garlic and cook until fragrant, about 30 seconds. Add chopped mushroom stems, season with salt and pepper, and sauté until softened and most of the moisture has evaporated. Return sausage to the pan, stir to combine, and cook for another minute. Remove from heat.

In a medium bowl, combine breadcrumbs, Parmesan, 4 ounces of the grated provolone, and parsley. Add the sausage mixture and beaten egg, stirring until everything is well combined.

Using a small scoop or tablespoon, generously fill each mushroom cap with stuffing, mounding it slightly on top. Drizzle lightly with olive oil and bake for 20–25 minutes, until mushrooms are tender and the stuffing is golden brown.

Remove from oven, sprinkle with the remaining ½ ounce of provolone, and return to the oven for another minute or so, until the cheese melts.

Serve hot and enjoy!