Richie's Stuffed Mushrooms
- 40 large fresh stuffing mushrooms
- 1 tablespoon olive oil
- 1 lb bulk italian sweet sausage
- 1 -2 garlic clove, chopped
- 1 cup ricotta cheese
- 12 cup grated parmesan cheese
- 1 cup grated mozzarella cheese (divided)
- 1 egg
- 12 cup seasoned dry bread crumb
- 2 tablespoons fresh parsley
- salt and pepper
- Remove stems from mushrooms and reserve stems.
- Trim "woody" end of stems.
- Heat oil in large skillet.
- Add sausage and garlic to skillet and cook til sausage is no longer pink.
- let cool a bit.
- Combine all remaining ingredients including stems--reserving a 1/2 cup of mozzarella-- into the work bowl of a food processor.
- Pulse about ten times til combined, do not overmix.
- Mixture should have texture.
- Top each mushroom caps equally with (about a tablespoon) stuffing.
- Place in greased--9 x 13 baking dish--may need 2 dishes depending on size of mushrooms---top with reserved mozzarella.
- Bake at 350F for 20 minutes.
- Serve hot or at room temperature.
- Enjoy!
fresh stuffing mushrooms, olive oil, italian sweet sausage, garlic, ricotta cheese, parmesan cheese, mozzarella cheese, egg, bread, fresh parsley, salt
Taken from www.food.com/recipe/richies-stuffed-mushrooms-221542 (may not work)