Ingredients
- 1 pound large fresh white mushrooms - (abt 24) cleaned
- 2 tablespoons vegetable oil divided
- 4 ounces bulk Italian sausage
- 1/2 cup sliced green onions
- 2 garlic cloves pressed
- 1/2 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese plus
- 2 tablespoons shredded mozzarella cheese divided
- 2 tablespoons grated Parmesan cheese
Make it step by step
- Heat oven to 400 degrees. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside.
- Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
- Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.
- This recipe yields 24 servings.
- Description: "These savory melt-in-your-mouth morsels are irresistible, especially for mushroom fans."
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.