Italian Appetizers Recipes - Sausage and Asiago-Stuffed Mushrooms

Ingredients   

• 24 fresh mushrooms (1 1/2 to 2 inches in diameter)

• 4 ounces bulk sweet Italian sausage

• 2 tablespoons finely chopped onion

• 1 clove garlic, minced

• 1/4 cup seasoned fine dry bread crumbs

• 1/4 cup finely shredded Asiago cheese (1 ounce)

• 1/4 cup finely chopped bottled roasted red sweet peppers, well drained

• 2 tablespoons snipped fresh basil

• 1/8 teaspoon black pepper

• 1 to 2 tablespoons olive oil

---

Method:

1. Preheat oven to 425°F. Clean mushrooms with a damp paper towel. Remove stems; reserve caps, Chop enough stems to make 2/3 cup (discard remaining stems), Place mushrooms, stem sides down, in a 15 x 10 x 1-inch baking pan, Bake for 5 minutes.

2. Meanwhile, for stuffing, in a medium skillet cook the 2/3 cup chopped mushroom stems, the sausage, onion, and garlic until sausage is brown.

3. Drain sausage mixture in a colander; return to skillet. Stir in bread crumbs, cheese, roasted red peppers, basil, and black pepper.

4. Carefully turn mushrooms stem sides up. Brush edges of mushrooms with olive oil. Spoon about 1 tablespoon of the stuffing into each mushroom cap.

5. Bake for 8 to 10 minutes more or until heated through. Serve immediately.