Champiñones rellenos de salchicha

Ingredientes

• (2) 16 ounces whole baby Bella mushrooms, (stems removed, wiped clean)
• 1/2 pound hot Italian sausage
• 1/2 small yellow onion, (finely diced)
• 1 celery stalk, (finely diced)
• 1 clove garlic, (minced)
• 1/2 teaspoon black pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• 1 ounce cream cheese, (softened)
• 1/4 cup mozzarella cheese, (shredded)
• 1/2 cup Parmesan cheese, (shredded and divided)
• 1/4 cup panko breadcrumbs

Preparación

1. 1

   Preheat oven to 350 degrees.

2. 2

   Prepare a 9x13 baking dish by spraying with non stick cooking spray. Set aside.

3. 3

   Clean mushrooms by wiping with a damp paper towel and place mushrooms inside of prepared baking dish, mushroom tops down.

4. 4

   In a large pan, over medium heat, cook sausage until almost completely cooked through. Add onion, celery, and garlic and continue cooking until sausage is completely cooked and veggies are tender and fragrant.

5. 5

   Sprinkle in seasonings, stir to mix well, and let cook for an additional 1-2 minutes. Remove from heat and let cool.

6. 6

   Once sausage mixture is cooled, add to a large mixing bowl.

7. 7

   Add in cream cheese, mozzarella, ¼ cup Parmesan, and breadcrumbs. Mix until well incorporated.

8. 8

   Add a heaping spoonful of sausage filling into each mushroom.

9. 9

   Top each mushroom with remaining Parmesan cheese.

10. 10

    Bake in oven for 30-35 minutes or until golden brown.