Ingredients

• 16 oz white or cremini mushrooms, wiped clean

• ½ lb. ground sausage of choice

• 4 oz goat cheese (or substitute cream cheese)

• 2 cloves garlic, minced

• 2 Tbsp dijon or mustard of choice

• 2 Tbsp chopped fresh parsley

• ¼ cup shredded mozzarella

• ½ tsp paprika

• 1 tsp chili powder

• Salt and pepper

• Olive oil

• ¼ cup breadcrumbs

Directions

1. Preheat oven to 400°F. After the mushrooms are cleaned and the stems are removed, place caps on a parchment lined baking sheet, round side down. Chop the stems into small pieces and set aside.

2. Brush the mushroom caps with oil and bake them 15 minutes, or until you see them soften and lose liquid.

3. Meanwhile, cook the sausage on the stovetop. Season with salt, pepper, paprika, and chili powder. When the sausage is close, add the diced mushroom stems. When those are almost sautéed, add the garlic, cook a minute, then turn off the heat.

4. In a large bowl, combine the sausage mix, goat cheese, half the mozzarella, parsley, mozzarella, mustard, and salt and pepper. Add more goat/cream cheese if you desire a creamier product, but this is meant to be meaty without a lot of filler. Taste and adjust.

5. When the mushrooms are finished with the first round of baking, spoon the filling into the mushrooms. Top with the remaining cheese and breadcrumbs. Spray the breadcrumbs with cooking spray for a toastier crumb. Garnish with more parsley.

6. Bake an additional 10-15 minutes. Let cool slightly before shoveling them in your mouth.