Champiñones rellenos

Ingredientes

• 16 ounces baby bella or white button mushrooms
• 8 ounces mild or hot pork sausage
• 1/4 cup chopped green onions
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1/2 teaspoon garlic powder
• 4 ounces (1 cup) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
• 2 ounces cream cheese, softened
• 1/4 cup Panko bread crumbs
• 1/4 cup grated Parmesan cheese
• Chopped fresh parsley

Preparación

1. 1

   Heat oven to 375°F. Line baking sheet with parchment paper.

2. 2

   Using damp towel, clean mushroom caps. Set stems aside. Using 1/4-teaspoon measuring spoon, scrape away gills from mushroom interior. Place caps cavity-side up onto prepared baking sheet. Chop stems finely, reserving 1/2 cup.

3. 3

   Cook sausage over medium-high heat in medium skillet, breaking it into small pieces, until nearly browned. Add reserved mushroom stems, green onions, thyme, sage and garlic powder. Continue cooking 3 minutes or until sausage is browned and stems are softened. Remove from heat; stir in mozzarella cheese, cream cheese, bread crumbs and Parmesan cheese until well combined.

4. 4

   Using small spoon or scoop, distribute filling evenly among caps, supporting base of mushrooms to avoid cracks. Press mixture together into mounded shape to ensure filling remains in place during cooking. Bake 18-20 minutes or until stuffing is browned and caps are softened. Cool on baking sheet 5 minutes before transferring to serving platter. Garnish with parsley as desired.