Stuffed Mushrooms

As featured in the September 2015 issue of 'In The Loop' Magazine

Ingredients:

1. 24-26 large, whole Button mushrooms

2. 1 - 16 oz. Mild Italian sausage roll (Cooked and browned, breaking meat into bite-sized pieces, then cooled)

3. 1 - 8 oz. brick of Cream cheese, softened to room temp.

4. 1/2 cup freshly grated Parmesan

5. 1/2 cup Italian-style seasoned bread crumbs (reserve 1 tbsp.)

6. 1 tbsp. Fresh flat leaf parsley, chopped (you can also use dried)

7. 1 tsp. Minced garlic

8. 1 tsp. Freshly ground black pepper

Directions:

1. Preheat oven to 450°F.

2. Line baking sheet with foil and spray with nonstick cooking spray.

3. Clean mushrooms using brush or towel. Never soak in water! This makes the mushrooms absorb the water like a sponge, and the mushrooms won't brown nicely.

4. Pull stem from mushroom, set aside.

5. Trim the stem ends, then finely chopping the stems, placing them in a large bowl.

6. Add cooked sausage to bowl after it has completely cooled. Mix to incorporate.

7. Hand mix all remaining ingredients.

8. Form into a small ball and fill each mushroom, then lightly sprinkle with reserved bread crumbs and place on baking sheet.

9. Bake for 15-20 minutes, or until tops are golden-brown.

10. Place mushrooms on your favorite platter and serve hot or cold.

Wine recommendation: Heller's Estate Merlot Rose or Pinot Noir make and excellent pairing.