Ingredients

12 large white mushrooms, wiped clean with damp towel
½ lb. butter, melted and divided
½ cup chopped yellow onion
4 garlic cloves, minced
1 tsp. herbs de Provence, finely ground in spice mill
4 oz. best quality cooked sausage; coarsely chopped (Aidells makes many nice ones)
1 ½ cup shredded Mozzarella cheese
¼ cup finely grated Parmigiano Reggiano

Directions

Preheat oven to 350 degrees

Carefully remove stems from mushrooms without breaking the caps. Coarsely chop the stems and set them aside.

Place mushrooms in a salad bowl and toss with all but 2 T of the melted butter to coat the mushrooms. Place the mushrooms on a baking sheet lined with parchment paper and set aside.

Heat the remaining 2 T butter in a large sauté pan, and add the onion. Saute until onion begins to brown, and add the chopped mushroom stems and herbs de Provence. Cook about three minutes and add the garlic. Cook for one minute and remove from heat. Add the chopped sausage. Stir to mix well. Let mixture cool enough to handle.

Fold in the Mozzarella and Reggiano, reserving ¼ cup of the Mozzarella for the tops of the mushrooms. This will create a nice brown crust on top. Line a baking pan with foil. Divide the sausage mixture evenly among the mushroom caps and top with reserved Mozzarella. Place on baking pan, and bake mushrooms in the preheated oven for 8 to 10 minutes or until golden brown on top.

These mushrooms make delicious hors d’Oeuvres or side dish, served hot or at room temperature.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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