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
2 Tbsp. butter
1 tsp. Italian seasoning
1 egg
1½ c. mozzarella cheese
1 c. Parmesan cheese, or I like BellaVitano from Sartori
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 (optional)
Granulated garlic, a dusting, to taste
Handful of mozzarella & Parmesan cheese
Instructions
Brown sausage with onion and butter in frying pan. Rinse mushrooms and remove stems from mushrooms. For ease in removing stems wiggle slightly first, then just pop out. In a large bowl combine, Italian seasoning, egg, mozzarella, Parmesan, and mix well. Fill mushroom caps slightly heaping press in firmly. Sprinkle with granulated garlic. Bake at 400°F. for 15 minutes. If desired: sprinkle with a little more cheese on top and bake for another 5 minutes.