December 12, 2016
1Preheat oven to 350 degrees
2Hollow out each mushroom cap, chop up stems
3In a skillet, over medium-high heat, cook and stir sausage. Cook and crumble until sausage is no longer pink and cooked through. Drain grease.
4In a small skillet saute over medium-high heat the onion in butter until tender. Add garlic and cook 1 minute longer.
5In a large bowl, combine sausage, onion, chopped mushroom stems, bread crumbs, 3 ounces of Parmesan cheese, parsley, and egg white. Stir until mixed thoroughly.
6Stuff the sausage mixture into each mushroom cap and place on baking sheet.
7Bake the stuffed mushroom for 12 minutes. Then top with the remaining 1 ounce of Parmesan cheese and cook another 3 minutes, or until mushrooms are tender and tops are browned.
1 pound of your favorite Gianelli Sausage
24 large mushrooms with stems removed
1 onion, diced
4 ounces grated Parmesan cheese
1/4 cup of Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon of chopped fresh parsley
1 tablespoon of butter