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1
Preheat the oven to 375 F and heat a large skillet to medium heat on the stove top.
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2
First make the marinara.
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3
Into the skillet, add the olive oil, onion, crushed red pepper, and a sprinkle of salt.
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4
Cook for 2 minutes to soften the onion, then add the garlic.
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5
Cook for 2 minutes more and add the tomatoes and honey.
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6
Let the sauce come to a simmer, then taste and add salt to your preference.
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7
Turn the heat off.
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8
In an oven-proof skillet or dish large enough for all of the mushrooms (I used a 10-inch round skillet), spread about half of the marinara sauce.
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9
In a food processor, blend the mushroom stems until finely chopped.
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10
Add the mushroom stems, sausage, Parmesan, and minced garlic into a bowl.
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11
Mix together, then form into mounds and heap it into the mushrooms.
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12
Nestle the stuffed mushrooms (we want the filling to heap over the mushrooms) in the marinara sauce and sprinkle the entire dish with the grated cheese.
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13
The marinara should come about halfway up the mushrooms, but no more.
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14
If it doesnt, add a little bit more.
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15
Reserve any leftover marinara for another use.
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16
Bake the mushrooms at 375 F for 30 minutes until the mushrooms are tender and the cheese is browned and bubbly.
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17
If the cheese browns before the mushrooms are cooked, tent with foil and continue cooking for 10 more minutes.
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18
Serve as an appetizer or with bread or pasta as an entree.
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19
Enjoy!
