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.
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.