Stuffed Mushrooms

I remember when I was a kid I didn't like mushrooms. Or at least I didn't think I did... that is until I was working at my first job- a hostess at a seafood restaurant- and I happened to try the stuffed mushrooms. They. Were. Divine.

So about a year ago I tried to make my own version of those mushrooms. I'm not gonna lie, they don't taste exactly as I remember, but seeing as how it's been 7 years since I had them and my memory can only take me so far when composing a dish, I think they turned out pretty tasty.

The last time I made them (besides last night) was Christmas Eve last year. We decided for lunch that day to do all appetizers (cheese and crackers, shrimp and cocktail sauce, artichokes and of course stuffed mushrooms). Our family seemed to enjoy them so I guess I must've done something right, right?

Well here's my recipe for you to enjoy as well.

What you need:

2 packages fresh mushrooms (try and pick ones that look like they have bigger mushrooms)
1 package Jimmy Dean Regular pork sausage
1 tsp basil
1 tsp oregano
1/4 cup grated parmesan cheese
1/4 cup bread crumbs
dash of salt and pepper
Extra Virgin Olive Oil (EVOO)

Clean your mushrooms by taking a damp paper towel and brushing the tops and stems until they look clean. Don't run them under water. To remove the stems just rotate them in a small circular pattern (like a joystick) with just a little bit of pressure and it should pop right out and leave the top looking like a little bowl. Set the tops aside. Chop up the stems into tiny pieces and set aside.

Brown the sausage until it's cooked all the way through, drain excess grease and put in a large mixing bowl. While the pan is still hot, put about 1 Tbsp EVOO in the pan and cook the stems for about 2-3 minutes. Toss sausage back into the pan with the stems and add the basil and oregano. Salt and pepper to taste and let cooke for another 2-3 minutes, then pour mixture back into mixing bowl. Add cheese and bread crumbs, mix until well blended.

Pour about 1/4 cup EVOO into small bowl and use a basting brush to brush oil onto the mushroom tops. Cover the smooth side and set in a 13x9 casserole dish. Once all mushroom tops have been brushed with oil, use a spoon and fill tops with sausage filling. Don't worry if not much will fit inside the mushroom. Most of the sausage mixture will be a little mound on the top anyway. Top with any shredded Itailian cheese you'd like and drizzle any remaining olive oil on top of mushrooms.

Bake for 15 minutes at 350 degrees.

Enjoy!