Sausage-stuffed Mushroom Caps

Here's another easy appetizer to help your holiday entertaining go a little smoother.  You just stuff them, bake them, and they're ready to go!

Here's what you'll need:
20 large mushrooms
olive oil
1 roll breakfast sausage
1 small onion, finely chopped
2 cloves garlic, minced
salt and pepper
1/2 c Panko breadcrumbs
1 c mozzarella cheese, shredded

Preheat oven to 375.

Wipe the dirt from the mushrooms with a damp paper towel.  Remove the stems; discard or save for another use.  Roll the mushroom caps in olive oil and place on sheet tray, hole side up.  Set aside.

Brown the sausage in a large skillet.  Add the onion and garlic, cooking until the onion is soft.

Remove from the heat.  Stir in the panko and the mozzarella.  Mix well.

Use a teaspoon to mound the filling into the hole and make a small mountain on the mushroom.

Bake at 375 for 25-30 minutes, until the top is crunchy and the mushroom begins to soften, but still holds it's shape.

Enjoy!