Stuffed Mushrooms

Stuffed 'shrooms are one of my favorite appetizers.  They're so easy to make and have hearty, meaty flavor.  This recipe makes quite a few, so make sure you invite someone over (me) to help you finish them off.

2 lbs. fresh baby portobello mushrooms

1 lb. Jimmy Dean sausage; Sage, Spicy...whatever you prefer

2 tsp. minced garlic (or 1 tsp. garlic powder)

3/4 cup parmesan cheese

1/2 cup shredded mozzarella cheese

olive oil

Preheat oven to 350 degrees.

Using a damp cloth, wipe any dirt from the surface of the mushrooms.  Remove stems and set aside.  With your fingers, rub each mushroom with olive oil and place cap side down onto a baking sheet.  Set aside.

Once again, take your mushroom stems and give them a fine chop.  Add chopped stems, sausage, and garlic to a large skillet on medium-high heat.  Cook until sausage is fully cooked and crumbly.  Drain any excess grease.  Add parmesan cheese and blend well.  Gently press as much of the sausage mixture as will fit into each mushroom cap.  Sprinkle with mozzarella cheese.  Bake for 15-18 minutes or until cheese is melted and shrooms are warmed through.  Serve hot.