- 12 white mushrooms, stems removed
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 pound bulk Italian sausage (pork, chicken or turkey)
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons chopped parsley or basil
Preheat oven to 400° F.
Finely chop mushroom stems. Heat oil over medium heat and cook stems and garlic until tender. Allow to cool slightly, then combine with remaining ingredients.
Place a generous mound of stuffing in each mushroom cap. Bake for 15 to 20 minutes or until sizzling and sausage is cooked through.
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