Sausage Stuffed Mushrooms

Directions

In a sauté pan over medium heat add olive oil and sausage. As the sausage cooks start breaking it up into small pieces. Cook until the sausage is slightly browned and cooked through. Remove the sausage from the pan. Leave as much oil in the pan as possible. On a cutting board finely chop the cooked sausage.

Meanwhile, gently clean mushrooms with a dry paper towel and remove the stems. Finely chop the stems.

In the same pan used to cook the sausage, add the onion, garlic and chopped mushroom stems. Season with salt and pepper and sauté over medium-low heat. Cook until onions are soft and translucent. Turn heat off.

Add the sausage back into the pan and add mascarpone and Romano. Mix until well incorporated.

Place sausage mixture into a pipping bag and pipe mixture into the cavity of each mushroom top. Place in a baking dish and sprinkle with a little freshly grated Pecorino Romano. Bake for 30 minutes.