Ingredients

1/2 lb. mild Italian sausage with fennel, casings removed
12 medium Cremini or white mushrooms, stems removed
1/2 cup finely diced onion
2-3 garlic cloves, minced
1/4 cup finely diced fresh parsley leaves
4-5 large firm green olives, pitted and finely diced (optional)
2-3 tbs. olive oil
1/4 cup unseasoned bread crumbs
Salt and black pepper to taste

Instructions

Preheat oven to 375-degrees. Heat olive oil in a sauté pan over medium heat. Add diced parsley and sausage meat, stir and sauté for 2-3 minutes. Add diced onion, diced garlic, diced green olives (optional), salt and black pepper and sauté for 4-5 minutes. Remove from heat, transfer to a mixing bowl and add bread crumbs. Mix thoroughly until mixture holds together. Add 1 Tbs. of sausage mixture to each mushroom cap and place on a flat baking sheet. Place stuffed mushrooms in oven on top rack and bake for 5-6 minutes. Remove from oven and serve immediately.

Tip: Topping each stuffed mushroom with a little shredded mozzarella cheese before baking adds a nice flavorful touch.

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