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Italian Suasage Stuffed Mushrooms


1 lb. hot or sweet Italian sausage in bulk
1/4 cup finely chopped red bell pepper
1/2 tsp. fennel seed
1 clove garlic, chopped
1 egg
1/2 cup coarse bread crumbs
1 T. dried basil
2 T. olive oil
1/2 cup grated Romano cheese
12 large mushrooms or 24 medium mushrooms, caps removed
2 T. melted butter


In the food processor, place sausage, red pepper, fennel seed, garlic, egg, bread crumbs, basil and olive oil. Process on and off until combined, about 15 seconds. Remove from work bowl and press about 1 heaped tablespoon into the center of each mushroom, dip the bottom of the mushroom in the melted butter and place on a baking sheet. Top each with Romano cheese and bake in a 350 degree oven for 15-20 minutes, until sausage is cooked and mushrooms are tender. Remove from oven and serve warm. Makes 12-24, depending on size of mushrooms.

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