Ingredients
1 package
Carando Toscano Ground Sausage
1 package
1 1/2 pounds
Large crimini mushrooms
1 1/2 pounds
1/4 cup
Yellow onion, minced
1/4 cup
2 tablespoons
Fresh garlic, minced
2 tablespoons
2 tablespoons
Celery, minced
2 tablespoons
1/4 cup
White wine
1/4 cup
8 ounces
Lump crabmeat, picked through for shells
8 ounces
1/4 cup
Fresh parsley, minced
1/4 cup
1/4 cup
Seasoned breadcrumbs
1/4 cup
1/3 cup
Parmesan cheese, grated
1/3 cup
Directions
Preheat the oven to 375ºF
De-stem the mushrooms, reserving the stems, and toss the caps in the olive oil and transfer to a lined baking sheet
In a heavy-bottomed skillet, brown the sausage over medium-high heat, breaking up any large clumps with the back of a spoon
While the sausage is cooking, mince the mushroom stems
When the sausage is cooked, add the minced stems, onion, garlic, and celery, and sauté until the vegetables have just softened
Deglaze the pan with the white wine and remove from the heat
Fold in the crabmeat, parsley, breadcrumbs, and parmesan and stuff each mushroom cap with the mixture, being sure to slightly overfill
Bake the mushrooms for about 40 minutes, or until golden brown and the mushrooms are tender
Serve immediately
Life is Delicious. Savor It.
