Cooking Time: 45
Serves: 2-3 people
These are dead easy, and I like it that way. It’s been a hot Summer so far in Seattle, so the less time I spend in the kitchen on Sundays, the better for everyone.
My local grocery store makes chicken Italian sausage with good ingredients (nothing creepy). If you can’t find something like that, make your own! Get your ground chicken, season with healthy pinches of granulated garlic, salt, pepper, dried oregano and fennel seed. Voila. No excuses.
- 9 Large mushrooms, button or cremini
- 1/2 pound Chicken Italian sausage
- 1 T Parsley, chopped
- 1 T Parmesan cheese, grated
Pop the stem out of each mushroom by gently pushing it until it snaps off at the base – think of using a joystick here. We’re trying to make a big cavity in the mushroom cap! Stuff each cap with chicken sausage – depending on how big your caps are you will have a decent sized mound of sausage in each one.
Arrange, sausage side up, in a lightly oiled 9×9″ baking dish. Sprinkle with chopped parsley and parmesan cheese. Skip the cheese if that’s your thing.
Bake at 350* for 30-45 minutes, until the mushrooms look a bit wrinkly, softened, and a bit of juice has accumulated in the bottom of the dish.