Preheat oven to 350 degrees
Hollow out each mushroom cap, chop up stems
In a skillet, over medium-high heat, cook and stir sausage. Cook and crumble until sausage is no longer pink and cooked through. Drain grease.
In a small skillet saute over medium-high heat the onion in butter until tender. Add garlic and cook 1 minute longer.
In a large bowl, combine sausage, onion, chopped mushroom stems, bread crumbs, 3 ounces of Parmesan cheese, parsley, and egg white. Stir until mixed thoroughly.
Stuff the sausage mixture into each mushroom cap and place on baking sheet.
Bake 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.
Ingredients
Directions
Preheat oven to 350 degrees
Hollow out each mushroom cap, chop up stems
In a skillet, over medium-high heat, cook and stir sausage. Cook and crumble until sausage is no longer pink and cooked through. Drain grease.
In a small skillet saute over medium-high heat the onion in butter until tender. Add garlic and cook 1 minute longer.
In a large bowl, combine sausage, onion, chopped mushroom stems, bread crumbs, 3 ounces of Parmesan cheese, parsley, and egg white. Stir until mixed thoroughly.
Stuff the sausage mixture into each mushroom cap and place on baking sheet.
Bake 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.