Italian Stuffed Mushrooms

Ingredients:

1 pound (about 24) large fresh white mushrooms, cleaned 

2 tablespoons olive oil, divided 

6 ounces bulk Italian sausage 

3 green onions, sliced (about ½ cup) 

1 teaspoon chopped garlic

½ teaspoon Italian seasoning 

½ cup mozzarella cheese, shredded 

¼ cup Parmesan cheese, grated 

enough cracker crumbs mixed with more Parmesan cheese to top each cap

Directions:
Although this recipe calls for pork sausage, you could also substitute turkey sausage or even vegetarian "sausage" made from soy. Also feel free to use more garlic if you wish.

1. Preheat oven to 400°F.
2. Remove stems from mushrooms; finely chop enough stems to equal ½ cup and reserve. Place mushroom caps in a bowl and toss with 1 tablespoon oil.
3. Arrange caps cavity side up on a shallow baking pan and set aside.
4. Heat remaining oil in a medium skillet over high heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Sauté, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned.
5. Remove from heat; add both cheeses and stir just until cheese melts. 
6. Stuff mushroom caps with sausage mixture, top with crumb mixture and bake 10–15 minutes, until mushrooms are tender and cheese is slightly golden.