Serves: Serves 4 to 6
- 12 2-inch white mushrooms
- 4 Tbs. olive oil, divided
- ½ pound sweet Italian sausage, removed from casing
- ½ cup finely chopped shallots
- 1 tsp. finely chopped garlic
- ¾ cup fresh bread crumbs
- 2 Tbs. chopped parsley
- 3 Tbs. freshly grated Parmesan cheese, divided
- 2 Tbs. seasoned dry bread crumbs
Wipe mushrooms with a damp paper towel. Trim the bottom of the stems and remove them from the mushrooms. Finely chop the stems and set aside.
Heat 2 tablespoons of the olive oil in a 10-inch All-Clad Sauté Pan. Add the sausage and cook 3 to 4 minutes breaking up meat into small pieces with a spoon. Add the shallots, chopped mushroom stems and garlic. Continue to sauté for about 3 minutes or until most of the liquid has evaporated. Remove from the heat. Add the fresh breadcrumbs, parsley, and 2 tablespoons of the cheese. Adjust the seasonings.
Preheat the oven to 400°F. Generously oil an All-Clad 9-inch Round Baker. Fill each mushroom cap with a hefty tablespoon of stuffing, mounding it in the center. Combine the remaining tablespoon of Parmesan cheese with the dry bread crumbs and sprinkle generously over the top of the mushrooms. Drizzle with the remaining olive oil. Bake for 15 to18 minutes or until the mushrooms are tender and lightly brown on top.