364 days of the year are spent anticipating Mama’s Christmas Eve stuffed mushroom caps. And one hour of that 365th day is spent devouring them. This recipe is the reason we now make Mama’s stuffed mushroom caps on the 24th … of every month.
Mushroom caps overflowing with crumbled sausage, aromatic vegetables and Mama Francesca Parmesan, Asiago & Romano. Baked until crispy golden brown.
Suggestion: Sautéing mushroom caps before stuffing and baking prevents the “wilted” look.
¼ cup Mama Francesca Parmesan, Asiago & Romano
1 pkg. Whole Button Mushrooms, stems removed and reserved
1 cup Italian Sausage
¼ cup Onion, diced
1 Tbsp. Garlic, minced
¼ cup Mozzarella, grated