Alicia's Stuffed Mushrooms

← appetizers
From the kitchen of: Alicia Wingren
Adapted from this Stuffed Mushrooms recipe
Ingredients
1 pkg. 16oz. sausage, (bulk type) fried & crumbled
4 Tbsp. onion, finely chopped
1/4 c. butter, melted
1 tsp. Italian seasoning
1 egg
1½ c. mozzarella cheese
1 c. Parmesan cheese
24oz. Crimini Mushrooms (Costco sells these in 24oz. pkg, but they are labeled "Baby Portobello") or if you want to make a meal out of it, use approx. 4-5 Portobello mushroom caps
For topping
Granulated garlic, to taste
Handful of mozzarella & Parmesan cheese
Instructions
Brown sausage with onion in frying pan. Grease bottom of 13x9" pan (not necessary to grease the sides). Rinse mushrooms and remove stems from mushrooms. For ease in removing stems wiggle slightly first, then just pop out. In a large bowl, combine the melted butter, Italian seasoning, egg (temper it into the butter slowly so it doesn't cook the egg), mozzarella, Parmesan, and mix well. Fill mushroom caps slightly heaping press in firmly. Sprinkle with garlic powder. Bake at 400°F. for 15 minutes. Dust with a little more cheese on top and bake for another 5 minutes.