4 ounces fresh spicy sausage, such as Italian hot sausage

1/2 small onion, finely chopped

1 garlic clove, finely chopped

2 tablespoons unsalted butter

1 cup finely chopped day-old bread

4 ounces Italian Fontina or mozzarella shredded

1 tablespoon finely chopped fresh parsley

1/4 teaspoon dried oregano

Mushrooms, stems removed and chopped, caps left whole.


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Preheat oven to 400°F.

Remove sausage from casing and place in a medium skillet and chop into cubes.

Stir fry over medium heat until crumbly and browned about 7 minutes.

Transfer sausage to a bowl.

Melt butter in same skillet over medium heat.

Add mushroom stems, onion and garlic and cook, stirring, until softened, about 4 minutes.

Remove from heat and add bread, cheese, parsley, oregano and reserved sausage.

Stir well to mix.

Stuff sausage mixture firmly into mushroom caps.

Place caps on a foil-lined baking sheet.

Bake until tops are crusty and mushrooms are tender, 10 to 15 minutes.