Stuffed Mushroom Caps

Stuffed Mushroom Caps

Ingredients:
> Mushrooms
>
Filling Ingredients
> cooked and crumbled Italian Sausage
> diced green or red pepper
> diced green onion
> diced tomato
> diced swiss cheese
> a shake or two of parmessian and garlic powder
> a shake of basil and oregano (heavy on the basil if you ask me)
> black pepper and salt to taste
End of filling ingredients

Top with either a small slice of swiss or mozerrella

Butter and Olive Oil

Directions

Brown and crumble sausage

Wash and pat dry the mushroom caps. Remove stems. (Stems can be chopped and used in a salad or another dish). Mix all Filling ingredients in a bowl. Cut up the cheese that goes on the top.
Fill mushroom caps with filling and top with a slice of cheese.

In a saute pan heat butter (the more the betterer (1/2-1 stick)) on medium heat, as the butter starts to melt, add the stuffed mushrooms. Drizzle olive oil over the stuffed mushrooms and also a bit in with the butter to help keep it from burning.
Cover with a lid and cook for 5 minutes. After 5 minutes take a peek and if the butter is starting to brown reduce heat to low and recover for another 5 or 10 minutes or until the cheese is all oooy and gooy
.

E-mail me at purehyde@yahoo.com and let me know what you think!