Spicy Stuffed Mushrooms

Ingredients

• 1 oz day-old bread finely chopped
• 4 ounces fontina shredded italian
• 1 tablespoon parsley fresh finely chopped
• 1  garlic clove finely chopped
• 0.5 small onion finely chopped
• 0.3 teaspoon oregano dried
• 4 ounces spicy sausage fresh italian such as hot sausage
• 2 tablespoons butter unsalted
• 10 oz mushrooms whole white medium to large chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wooden spoon
• aluminum foil

Directions

1. Preheat oven to 400F.
2. Remove sausage from casing and place in a medium skillet. Cook meat over medium heat, breaking it up with a wooden spoon and stirring occasionally, until crumbly and browned, about 7 minutes.
3. Transfer sausage to a bowl.
4. Melt butter in same skillet over medium heat.
5. Add mushroom stems, onion and garlic and cook, stirring, until softened, about 4 minutes.
6. Remove from heat and add bread, cheese, parsley, oregano and reserved sausage. Stir well to mix.
7. Stuff sausage mixture firmly into mushroom caps.
8. Place caps on a foil-lined baking sheet.
9. Bake until tops are crusty and mushrooms are tender, 10 to 15 minutes.