Stuffed Mushrooms with Sausage and Cheese (Gluten Free)

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Ingredients

• 1 package Page George’s 100% Natural Reduced Fat Italian Pork Sausage
• 1 lb (about 24) white or brown mushrooms, cleaned
• 2 tablespoons of olive oil
• 8 oz of Papa George’s 100% Natural reduced fat Italian sausage
• 1/2 cup of shredded Mozzarella cheese
• 3 tablespoons of grated Parmesan cheese

Directions

Heat oven to 400degrees Fahrenheit. Remove stem from mushrooms, finely chop stems to 1/2 cup and reserve remaining stems for another use. Place mushroom caps in a bowl and toss with 1 tablespoon of olive oil. Arrange caps cavity side upon a shallow baking pan, set aside.

Heat remaining tablespoon oil in a small skillet over medium heat. Add sausage and reserved mushroom stems. Cook stirring and breaking sausage into smaller crumbles until cooked through. Remove from heat and add cheeses and stir until they melt.

Stuff mushroom caps with sausage mixture; sprinkle with remaining Mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.

Bake at 350° for 45 minutes or until thickened and bubbly.