Sausage Stuffed Mushrooms - cooking recipe

Ingredients

24 large mushrooms, fresh, 1-1/2 to 2 inches in diameter
1/4 cup green onion, sliced
1 garlic clove, minced
2 tablespoons fine dry breadcrumbs
1/2 lb bulk Italian sausage
2 tablespoons parmesan cheese, grated

Preparation

Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
In a medium saucepan cook bulk Italian sausage with stems, green onion and garlic until sausage is brown; drain fat.
Stir grated Parmesan cheese and bread crumbs into sausage mixture.
Spoon mixture into mushroom caps.
Arrange mushrooms in a 15x10x1-inch baking pan. Bake in a 425 degree oven 8 to 10 minutes or until heated through.