Stuffed Mushroom Appetizers

• 1 lb (.5 kg). large fresh white mushrooms (about 24), cleaned
• 2 tbsp (30 ml). vegetable oil, divided
• 4 oz (112 grm). bulk Italian sausage
• 1/2 cup (125 ml) sliced green onions
• 2 cloves garlic, minced
• 1/2 tsp (2 ml). Italian seasoning
• 1/2 cup (125 ml). plus 2 tbsp (30 ml). shredded mozzarella cheese, divided
• 2 tbsp (30 ml). grated parmesan cheese

1. Heat oven to 400 degrees (200 C.).
2. Remove stems from mushrooms, finely chop enough stems to equal 1/2 cup (125 ml) and set aside.
3. Place mushroom caps in a bowl and toss with 1 tbsp (15 ml).
4. oil.
5. Arrange caps, cavity side up, on a shallow baking pan and set aside.
6. Heat remaining 1 tbsp (15 ml).
7. oil in a small skillet over medium heat.
8. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
9. Cook, stirring, breaking sausage into smaller pieces with a fork, for about five minutes until cooked through.
10. Remove from heat; add 1/2 cup (125 ml) mozzarella and the Parmesan cheese and stir just until the cheese melts.
11. Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tbsp (30 ml).
12. mozzarella.
13. (Mushrooms may be made up to one day ahead to this point.)
14. Bake 10 to 15 minutes, until mushrooms are tender.

white mushrooms, vegetable oil, italian sausage, green onions, garlic, italian seasoning, mozzarella cheese, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/001155 (may not work)