Ingredients
- 1 package Carando Toscano Ground Sausage1 package
- 1 1/2 pounds Large crimini mushrooms1 1/2 pounds
- 1/4 cup Yellow onion, minced1/4 cup
- 2 tablespoons Fresh garlic, minced2 tablespoons
- 2 tablespoons Celery, minced2 tablespoons
- 1/4 cup White wine1/4 cup
- 8 ounces Lump crabmeat, picked through for shells8 ounces
- 1/4 cup Fresh parsley, minced1/4 cup
- 1/4 cup Seasoned breadcrumbs1/4 cup
- 1/3 cup Parmesan cheese, grated1/3 cup
Instructions
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.
