Sausage Stuffed Mushrooms

ingredients

1
Clean mushrooms with damp cloth (learned that from Giada – I think I look like her).
2
Remove stems and hollow out the cap as deep as you can without piercing the skin...I use a grapefruit spoon.
3
Save everything you remove, dice finely and then sautee with butter and a little onion in a large skillet.
4
Add the bulk sausage break it up and then fry until crumbly and brown.
5
Add Pepperidge farm stuffing to the sausage mixture – I usually add about 3/4 of the bag. Add a dash of the Worcestershire sauce and then add boiling water a little at a time until you are able blend the stuffing and sausage mixture into a texture that can be scooped into the mushrooms. It needs to be a little on the dry side so that the mixture doesn’t get soggy during the mushroom baking phase.
6
Stuff each cap and top with either Parmesan or Romano cheese. Place the mushrooms on a rack on a baking sheet. Add a little water to the pan and then bake at 350 for about 30-40 minutes until the caps are tender.