Ingredients
40 mushrooms without the stems (save stems and use them in the filling if you choose)
2 1/2 cups of any shredded white Italian cheese blend
1 cup shredded mozzarella
1 1/2 lb of sausage cooked, drained and crumbled
1/2 large sweet onion diced
1/2 cup diced (the smaller the better) scallions
2 1/2 cups wild grain rice cooked (this is where I usually use risotto)
1/2 cup dry white wine
1 tbs thyme
3 cups ricotta cheese
grated parmesean
Directions
1. Clean the mushrooms and take off stems (you can diced the stems and add to mixture if you like)
2. In a big bowl mix all of the above ingredients except the parmesean cheese and mozzarella cheese. I actually used an electric mixer on low pulse, it blended all the ingredients easier. If you stir it make sure you mix it well. Once it is blended chill for a minimum of an hour. Can be made the night before as well and used the next day.
3. Preheat oven to 350'F
4. Scoop enough into each cap...I over stuff mine :D nothing wrong with double stuffed mushrooms!
5. Bake for 15mins and then sprinkle the mozzarella and parmesean cheese over the mushrooms and bake an additional 5-10mins. I go for ten mins so the cheese has a little crust.
If you have any drippings left in the pan after cooking you can make an easy mushroom gravy out of it. I used the stems left over from the mushrooms and chopped them really thin and added a little whipping cream, some parmesean cheese, garlic and it will now be the gravy I use over dinner tonight.
