4 ounces fresh spicy sausage, such as Italian hot sausage
2 tablespoons unsalted butter
1 (10 oz.) package medium to large white mushrooms, stems removed and chopped, caps left whole
1/2 small onion, finely chopped
1 garlic clove, finely chopped
1 cup finely chopped day-old bread (about 1 oz.)
4 ounces Italian Fontina or mozzarella, shredded
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
How to Make It
Preheat oven to 400°F. 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. Transfer sausage to a bowl.
Melt butter in same skillet over medium heat. Add mushroom stems, onion and garlic and cook, stirring, until softened, about 4 minutes. Remove from heat and add bread, cheese, parsley, oregano and reserved sausage. Stir well to mix.
Stuff sausage mixture firmly into mushroom caps. Place caps on a foil-lined baking sheet. Bake until tops are crusty and mushrooms are tender, 10 to 15 minutes.