Sausage Stuffed Mushroom Caps

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 24 large mushroom caps
• 8 ounces ground sausage meat
• 1/2 of a small onion, finely chopped
• 1 garlic clove, finely minced
• 2 tablespoons fresh parsley, chopped, divided
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• salt and pepper
• 4 tablespoons olive oil, divided
• 1/2 cup fresh breadcrumb

Recipe

• 1 preheat oven to 375.
• 2 wipe mushrooms clean, cut away and discard any dirty or woody stem ends and remove the stems carefully.
• 3 avoid damaging the caps.
• 4 finely chop stems and combine with the sausage meat, onion, garlic, half the parsley, theme and tarragon.
• 5 mix well and season to taste with salt and freshly ground black pepper.
• 6 pour 1 t olive oil in heavy pan and heat it over a moderate burner or flame.
• 7 add the sausage meat mixture and cook for about 5 minutes, crumbling and blending it with a fork until it is lightly browned.
• 8 add additional olive oil as needed.
• 9 remove the pan from the heat and allow the mixture to cool.
• 10 evenly divide the mixture and stuff the caps.
• 11 combine bread crumbs and remaining parsley.
• 12 sprinkle over the stuffed mushrooms and bake in the preheated oven for 20 minutes or until the tops are nicely browned.
• 13 serve immediately.