SAUSAGE AND HERB CHEESE STUFFED SHROOMS
1 ½ pounds bulk sweet Italian sausage
1 small onion, chopped
1 small red bell pepper, chopped
2 pounds stuffing mushrooms
1 teaspoon salt
1 teaspoon black pepper
1 6.5 ounce package herb garlic cheese (like Alouette or Boursin)
2 tablespoon parmesan cheese
Chopped parsley for garnish
Preheat oven to 400 degrees.
Place the sausage in a large skillet and cook over medium high heat breaking it up with a spatula into small pieces. Add the onion and red bell pepper and continue cooking, stirring frequently.
Remove the stems from the caps. Chop the stems and add to the sausage mixture. Once sausage is cooked through, turn off the heat and add the salt, pepper, and cheese until well combined.
Stuff each mushroom cap with the sausage mixture and place on a large baking sheet with sides. Bake for 30-40 minutes until the tops are browned and the mushrooms are cooked through and soft. Let rest for 5-10 minutes before serving and they will hold together better.
Sprinkle each mushroom with parmesan cheese and garnish with parsley.