Preheat oven 350

2 tbsp olive oil

2 tbsp yellow onions minced

2 whole garlic minced

1/2 red pepper minced

16 oz white button mushrooms

1 lb ground Italian sausage

1/2 tsp salt

1/4 tsp black pepper

2 tbsp fresh basil chopped

1 tbsp fresh parsley chopped

8 oz cream cheese black

1 cup shredded Italian cheese, provolone, Roma, Parmesan and Asiago

Garnish

Grated Parmesan cheese

Panko bread crumbs

Fresh parsley

In large skillet on medium heat add olive oil, onion, garlic and red pepper, cook until nice and tender add Italian sausage cook until no pink.

Wash mushrooms take stems out and chop stems

Add mushrooms stems to skillet with Italian sausage, cook for about five minutes, add salt, pepper, basil, parsley, cream cheese and shredded cheese, cook on low heat until mixture is smooth.

Stuff mushroom with filling, over lap mushrooms

Sprinkle mushrooms with grated cheese, Panko breadcrumbs and parsley.

Cook mushrooms uncover for about 30 minutes or until mushrooms are bubbly.

Enjoy.

Amazing appetizer.