Ingredients
Unit
2
Item
12oz packages of white button mushrooms, stems removed and finely chopped
Unit
2
Item
Tablespoons olive oil
Unit
1/4 Cup
Item
Yellow onion, finely diced
Unit
2
Item
Tablespoons red bell pepper, seeded and finely diced
Unit
4
Item
Cloves garlic minced
Unit
3
Item
Italian Sausage links, casing removed
Unit
8
Item
Oz cream cheese
Unit
1/4
Item
Cup grated parmesan cheese
Unit
To Taste
Item
Salt and Pepper
Unit
Pinch
Item
Cayenne pepper
Steps
Step 1:
Preheat oven to 350F
Step 2:
Separate caps and stems while cleaning the mushrooms.
Step 3:
Preheat a large skillet to medium high heat.
Step 4:
Add the olive oil then the onion and bell peppers and mushroom stems. Season with salt and pepper and sauté until onions are translucent and bell peppers and mushroom stems are tender.
Step 5:
Add the garlic and cook for another minute.
Step 6:
Remove mixture from heat then return pan and add the sausage. Cook until the sausage is no longer pink and it's crumbly.
Step 7:
Remove sausage from heat and drain the fat from the sausage. Return pan back to the heat then add sausage and onion/bell pepper/mushroom stem mixture.
Step 8:
Add cream cheese, grated parmesan cheese and mix until melted and well combined. Remove from heat and let mixture cool completely.
Step 9:
Arrange mushroom bottoms close together on a sheet with wire rack. Fill the mushroom caps with the sausage mixture using a piping bag or spoon.
Step 10:
Bake for 30-45 minutes or until the mushroom caps are soft.
Step 11:
Let cool and enjoy!