Stuffed Portabella Mushrooms

• 1 12 lbs ground Italian sausage (sweet or spicy)
• 23 cup sweet onion, minced
• 4 garlic cloves, minced (4-6 cloves, to taste)
• 1 12 cups parmesan cheese
• 1 12 cups Italian seasoned breadcrumbs
• 1 14 cups extra virgin olive oil
• 48 small baby portabella mushrooms
• grated mozzarella cheese

1. Pre-heat oven to 420 degrees.
2. In a large skillet, cook Italian sausage, onions, and garlic.
3. Cook on med/high heat until Italian sausage is no longer pink, drain grease.
4. In the meantime, combine Parmesan cheese, Italian bread crumbs, and olive oil in a separate bowl.
5. Add meat mixture to Parmesan cheese/bread crumb mixture and stir until combined, set aside.
6. With a damp rag, wipe dirt from mushrooms and de-stem (rinsing mushrooms makes them rubbery).
7. Over-stuff each mushroom cap with mixture and place in a lightly greased, 9 x 12 baking dish.
8. Cover each stuffed mushroom with grated mozzarella cheese.
9. Cover baking dish with foil and place in oven.
10. Cook at 420 degrees for about 20 minutes or until mushrooms are tender and juicy (you may need to allow extra time for larger mushrooms).
11. Remove foil and let top of mushrooms lightly brown (about 4-5 minutes).
12. Remove from oven and serve.

ground italian sausage, sweet onion, garlic, parmesan cheese, italian seasoned breadcrumbs, extra virgin olive oil, baby portabella mushrooms, mozzarella cheese

Taken from www.food.com/recipe/stuffed-portabella-mushrooms-260770 (may not work)