Sausage-Stuffed Mushrooms

1. 1

   Preheat oven to 350u00b0 F, and line a baking dish or deep-sided baking sheet with aluminum foil. Stem the mushrooms (save the stems-they're edible, and great in soups). Wipe the tops of the mushrooms clean with a damp cloth, and place stem-side up on the foil-lined baking vessel.

2. 2

   Remove the casing from the sausage links. Distribute the sausage meat evenly into the mushroom caps-a link and a half for each portobello mushroom, or half a link for each cremini. Pat the sausage meat down lightly to form a solid mass. Sprinkle with salt, pepper, and smoked paprika (if using), then top with Parmesan cheese.

3. 3

   Bake for 35-40 minutes, until the sausage is cooked through and the juices are bubbling. Remove from the oven and let sit for 5-10 minutes before serving. Transfer the mushrooms to plates, and drizzle over the liquid from the pan. Serve with plenty of crusty bread for mopping up the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.