I love to add mushrooms to almost any savory dish, from scrambled eggs to meat sauce. Wandering around my local fruit and vegetable market, I spied some large white mushrooms, larger than the button mushrooms I usually buy. I decided to buy them and stuff them, without even knowing exactly what I would use. Rummaged in my fridge at home and found mozzarella cheese, cooked sausage, a jar of sun-dried tomatoes, and voila! This recipe was born.

INGREDIENTS
4 large white mushrooms
1 cooked pork sausage link, chopped
1/4 small red bell pepper, diced
2 ounces mozzarella cheese, shredded
2 tablespoons cream cheese
2 tablespoons sun-dried tomatoes

TOOLS
quarter sheet (9″ x 13″) baking pan
aluminum foil, or silicone baking mat
paper towels
chef’s knife
cutting board
large (5-quart) bowl
grater or food processor
measuring cups and spoons

METHOD
1. Set oven to 400 degrees Fahrenheit. Line pan with foil or mat. Dampen a paper towel and wipe dirt off of mushrooms, then break off stems.
2. Chop stems and place in the bowl. Add all the rest of the ingredients except mushroom caps. Mix well.
3. Place mushroom caps in prepared pan, then overfill each with sausage mixture and press down a little to keep it from falling out.
4. Bake until browned—about 15 minutes.

READY IN
25 minutes

YIELD
2 servings