Sun Dried Tomato & Sausage Stuffed Mushrooms

with Chef Lou Petrozza

Recipe

• Olive Oil 2 T
• Mushroom Caps medium size 24 each
• Italian Sausage 3 Links
• Sun dried Tomatoes 1/4 cup chopped medium
• Red Bell Pepper 1/2 cup chopped fine
• Yellow Onion 1/2 chopped fine
• Parmesan Cheese Grated 3/4 cup
• Fresh Ground Black Pepper 1 Tsp
• Provolone Cheese grated 1/4 cup
• Bread Crumbs Italian Style 1/4 cup
• Flat Leaf Italian Parsley chopped 1/4 cup
• Extra Virgin Olive Oil as Needed

Remove stems from mushrooms and chop stems, reserve.

Preheat Oven to 375 degrees

In a heavy bottom sauce pan saute olive oil, shopped cooked sausage until brown, then add chopped mushroom stems, chopped re bell pepper, chopped yellow onion saute veggies until tender, add bread crumbs and sun dried tomatoes stir, then add provolone and parmesan cheeses. this will bind the mixture together. add chopped parsley and the fresh ground pepper.

Cool mixture and then stuff your mushroom caps generously. Place mushrooms on a baking sheet and drizzle with extra virgin olive oil. Bake for 10 minutes @ 375 degrees. Place on a serving platter, garnish with chopped fresh Italian parsley and enjoy!!!! Yum!!!!!