No, your not going to find a bunch of Italian folks stuffed into these shrooms. But you will find Italian sausage, ricotta and a few other things that will remind you being in an Italian Bistro.
1 lb Mushrooms
1/2 lb Mild Italian Bulk Sausage (hot if you like it)
1 tsp Garlic, minced
1/2 cup Ricotta Cheese
1/4 tsp Thyme, dried
2 tbsp Butter
1/4 cup Panko
1 tbsp Parmesan
Dash Crushed Red Pepper
Salt & Pepper to taste
1) In large skiller, brown sausage with garlic and drain any excess oils/grease; return to pan. Over med-low heat stir in ricotta and thyme until cheese is creamy. Remove from heat.
2) Heat oven to 400. Line pan in foil and spray with non-stick spray.
3) Using a damp paper towel, gently rub off any dirt on mushrooms. Remove stems and place on foil lined pan, hole side up. Using small spoon, fill cavities with meat mixture.
4) Bake for 10 minutes then remove.
5) In small bowl, melt butter then add Panko, parmesan, salt and peppers to taste. Stir to distribute butter evenly, then sprinkle on top of meat mixture and bake another 10 minutes until Panko turns brown.
1 lb Mushrooms
1/2 lb Mild Italian Bulk Sausage (hot if you like it)
1 tsp Garlic, minced
1/2 cup Ricotta Cheese
1/4 tsp Thyme, dried
2 tbsp Butter
1/4 cup Panko
1 tbsp Parmesan
Dash Crushed Red Pepper
Salt & Pepper to taste
1) In large skiller, brown sausage with garlic and drain any excess oils/grease; return to pan. Over med-low heat stir in ricotta and thyme until cheese is creamy. Remove from heat.
2) Heat oven to 400. Line pan in foil and spray with non-stick spray.
3) Using a damp paper towel, gently rub off any dirt on mushrooms. Remove stems and place on foil lined pan, hole side up. Using small spoon, fill cavities with meat mixture.
4) Bake for 10 minutes then remove.
5) In small bowl, melt butter then add Panko, parmesan, salt and peppers to taste. Stir to distribute butter evenly, then sprinkle on top of meat mixture and bake another 10 minutes until Panko turns brown.
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