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1
Preheat your oven to 375 F and grease a muffin tin (12-count).
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2
Set aside.
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3
Remove the stems from your mushrooms and give the stems a light chop.
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4
Set aside.
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5
In a large saute pan over medium heat, heat 1 tablespoon of olive oil and add the sausage.
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6
Sprinkle with salt and pepper and cook for 6-8 minutes or until sausage is cooked through.
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7
Add the onion, reserved mushroom stems and red bell pepper and saute until tender, about 5 minutes.
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8
Add the garlic and saute for another minute.
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9
At this point, add the chicken broth into the pan to deglaze it and scrape any bits off the bottom of the pan.
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10
Bring the mixture to a boil then reduce to a simmer until the liquid is almost gone; about 5 minutes.
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11
Transfer the mixture to a large bowl and let it cool for 10-15 minutes.
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12
Add the cubed bread and 1 egg.
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13
Toss to combine thoroughly.
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14
Gently fold in the mozzarella cheese cubes.
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15
Add the thyme and sage and season with a dash of salt and pepper.
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16
Set aside.
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17
Place you cleaned, stem-less mushrooms into each mold of the muffin tin, with the opening facing up.
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18
Drizzle with the remaining olive oil and scoop about a tablespoon or two of the mixture into each mushroom.
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19
Sprinkle the tops with panko bread crumbs and give another drizzle of olive oil over each mushroom.
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20
Bake at 375 F for 20-25 minutes or until the tops are just starting to brown.
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21
Remove from the oven and let mushrooms cool for 2-3 minutes and then serve!
