Stuffed Mushrooms

(2) 8-oz. Packages of large mushrooms (pick the largest mushrooms you can find).

1/2 pound of Sweet Italian Sausage

¾ cup of finely shredded (not grated) parmesan cheese

½ cup of finely shredded mozzarella cheese

2 oz. Cream Cheese

1 tsp. Italian Seasoning

¼ cup olive oil

Coarse salt for sprinkling

Preheat oven to 425 deg.

Wipe the mushrooms with a damp paper towel, and remove the stems. Place the mushroom caps in a large zip-lock bag and add the olive oil. Zip shut and shake until the mushrooms are coated lightly. Place mushrooms, stem side UP on a large sided cookie sheet. Sprinkle the inside of each cap with a little coarse salt.

Bake for 10 minutes, flip the mushrooms over and bake for 6 minutes more. Place mushroom caps on a double thickness of paper towels, stem side down.

This pre-baking forces excess moisture out of the mushrooms. Let cool about

10 minutes.

While the mushroom caps are cooling, turn oven down to 350 deg. In a medium mixing bowl, blend together the raw sausage, cheese, cream cheese and seasoning.

Once the mushrooms are cool, place them stem side up on the cookie sheet and stuff with the filling. Bake for 20 minutes.

Makes approximately 24 mushrooms.