Champiñones rellenos de salchicha

Ingredientes

• 1 pound cremini mushrooms (About 20)
• 1 pound mild Italian sausage (I get my ground Italian sausage here)
• 4 large cloves garlic, minced
• 8 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• a few sprigs Italian flat leaf parsley, chopped
• sea salt and black pepper, to taste

Preparación

1. 1

   De-stem mushrooms and finely chop the stems.

2. 2

   To a large skillet, over medium-high heat, add chopped mushroom stems, Italian sausage and garlic. Cook until sausage is browned and cooked through. Remove from the heat and let cool.

3. 3

   Preheat the oven to 350°F.

4. 4

   In a large mixing bowl, combine the cream cheese, ¼ cup of the Parmesan cheese, and the parsley. Mix until well combined.

5. 5

   Once the sausage has cooled, add it to the cream cheese mixture. Taste and add salt and pepper if needed.

6. 6

   Spoon heaping mounds of the stuffing mixture into each mushroom cap. Bake on middle rack for 30 minutes.

7. 7

   Sprinkle remaining ¼ cup Parmesan cheese over the top of mushrooms. Broil on high 3 to 5 minutes, or until Parmesan is a nice golden brown.

8. 8

   Let stand 5 to 10 minutes before serving.