Categories: Sides

Ingredients

• 1 cup crustless bread cubes, from day-old country bread
• 24 medium white mushrooms
• 1/4 cup extra-virgin olive oil, plus more for the baking dish
• Kosher salt and freshly ground black pepper
• 4 ounces breakfast sausage, casing removed
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 2 cloves garlic, chopped
• 1/4 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley

Directions

1. Preheat the oven to 425 degrees F.

2. Pulse the bread cubes in a food processor to make coarse crumbs (you should have about 1/2 cup). Set aside.

3. Remove and finely chop the mushroom stems (you should have about 1 cup); set aside. Wipe the mushroom caps clean with a damp paper towel. With a paring knife, cut a thin slice from the top of the mushroom caps so they’ll sit flat when stuffed. Put the mushroom caps in a large bowl, drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon salt, and toss to coat in the oil.

4. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 3 minutes. Add the onions, peppers, garlic and chopped mushroom stems and cook until the vegetables are tender, 6 to 7 minutes. Scrape into a bowl and let cool.

5. Once the sausage mixture has cooled, stir in the breadcrumbs, mozzarella, 2 tablespoons of the Parmesan, the parsley, 1/4 teaspoon salt and some pepper. Mix well. Divide the stuffing among the mushroom caps. Arrange the stuffed caps in an oiled 9-by-13-inch baking dish and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the mushrooms are tender and the filling is browned, 20 to 25 minutes. Serve warm or at room temperature.

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