Tim's Stuffed Italian Sausage Mushrooms

• 4 links spicy Italian sausage (or mild)
• 4 lg. portabello mushrooms
• 2/3 cup Italian bread crumbs
• 1/4 tsp. ground red pepper (if using mild sausage)
• 1/2 tsp. dried oregano
• 1/3 cup parmesan
• 1/3 cup shredded mozzarella cheese
• 1 tbsp. dried basil
• 1 dash Chinese 5 spice
• 2 cloves garlic, minced
• 1/4 cup beer
• 1 tbsp. dried parsley
• 4 white button mushrooms, chopped

1. Preheat the broiler to 450 F. Remove the casing from the sausages.
2. Break them into a skillet over medium heat.
3. Cook, breaking the sausage into small pieces with a kitchen fork, until they begin to brown.
4. Add all dry ingredients and garlic, turn the sausage and continue to break up the pieces until all the pink is gone.
5. Add more beer if necessary to keep the pan from drying out.
6. Add the bread crumbs and mix in well.
7. Again, add a little more beer to keep the mixture from being very dry.
8. (It should not be very wet, either.)
9. Remove from the heat.
10. While the sausage is cooking, remove the stems from the portabello mushrooms.
11. Slice off a sliver the size of a penny from the top of the mushroom cap to make a flat area.
12. While the sausage mixture is still warm, use a teaspoon to stuff the bottom of each mushroom.
13. Pile as much stuffing on as will stay in place, with some perhaps crumbling off.
14. Place the mushrooms stuffing side up on a baking pan.
15. Top with shredded mozzarella.
16. Broil until the cheese melts and begins to brown.
17. Remove and serve very hot.

italian sausage, portabello mushrooms, italian bread crumbs, ground red pepper, oregano, parmesan, mozzarella cheese, basil, spice, garlic, beer, parsley, white button mushrooms

Taken from www.foodgeeks.com/recipes/19467 (may not work)