Sausage-Stuffed Mushrooms

• 2 portobello mushrooms OR 6 cremini (baby bella) mushrooms
• 3 links raw Italian sausage (sweet or hot)
• Salt and freshly ground black pepper to taste
• Smoked paprika for sprinkling (optional)
• Finely grated Parmesan cheese for sprinkling

1. Preheat oven to 350u0b0 F, and line a baking dish or deep-sided baking sheet with aluminum foil. Stem the mushrooms (save the stems-they're edible, and great in soups). Wipe the tops of the mushrooms clean with a damp cloth, and place stem-side up on the foil-lined baking vessel.
2. Remove the casing from the sausage links. Distribute the sausage meat evenly into the mushroom caps-a link and a half for each portobello mushroom, or half a link for each cremini. Pat the sausage meat down lightly to form a solid mass. Sprinkle with salt, pepper, and smoked paprika (if using), then top with Parmesan cheese.
3. Bake for 35-40 minutes, until the sausage is cooked through and the juices are bubbling. Remove from the oven and let sit for 5-10 minutes before serving. Transfer the mushrooms to plates, and drizzle over the liquid from the pan. Serve with plenty of crusty bread for mopping up the juices.

portobello mushrooms, italian sausage, salt, paprika, parmesan cheese

Taken from food52.com/recipes/24801-sausage-stuffed-mushrooms (may not work)