Ingredients
2 10 oz packages of Large White Mushrooms
1 tbs Olive Oil
2 Hot Italian Sausage Links
1/2 Yellow Onion (finely chopped)
2 Garlic Cloves (minced)
1/4 c Parsley (chopped)
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1/4 tsp Red Pepper Flake
1/2 c Pecorino Romano Cheese (freshly grated)
1/2 c Goat Cheese
1/4 c 2% Milk
Directions
- Preheat oven to 400F
- Remove the stems from the mushrooms. Chop half of the stems (discard the remaining stems). Heat a large skillet over high heat. Add the olive oil, the chopped mushroom stems, and the sausage, onion, garlic, parsley, salt, black pepper, red pepper flakes. Reduce the heat to medium and cook, stirring occasionally and breaking up the sausage with the back of a spoon, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Remove the skillet from the heat and add 1/4 c of the Pecorino, the goat cheese and the milk. Stir gently for 1 minute or until the cheeses melt.
- Arrange the mushroom caps snugly in an 8-inch square baking dish, cap side down. Stuff each mushroom with a heaping tablespoon of the sausage stuffing and sprinkle with the remaining Pecorino.
- Bake for 10 to 15 minutes, until the stuffing is browned and the mushroom caps are soft. Transfer to platter and serve immediately.