Ingredients needed:
* 20 large white mushrooms, stems removed and reserved
* 3 tablespoons extra-virgin olive oil, divided
* 1/4 cup of finely chopped onion
* 2 cloves garlic, minced
* 1/4 cup Madeira wine
* 1/2 pound uncooked chicken sausage, removed from casings or 1/2 pound ground chicken
* 1 cup grated Asiago cheese
* 1/4 cup seasoned Italian bread crumbs
* 3 tablespoons chopped fresh parsley
* 1/2 teaspoon of salt
* 1/4 teaspoon of black pepper
Preparation steps:
* Lightly brush mushroom caps with 1 tablespoon oil and set aside. Finely chop mushroom stems.
* Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and cook until just beginning to soften, about 1 minute. Add mushroom stems and cook until beginning to brown, 5 to 6 minutes. Stir in garlic and continue cooking 1 minute.
* Pour in Madeira and cook until it evaporates, about 1 minute. Add sausage and cook, stirring to break into small pieces, until no longer pink, 3 to 4 minutes. Remove from heat and cool 5 minutes. Stir in cheese, bread crumbs, parsley, salt and pepper.
* Divide mushroom-sausage mixture among mushroom caps, pressing slightly to compress. Place stuffed mushroom caps in single layer in crockpot; cover and cook on low for 4 hours or on high for 2 hours or until mushrooms are tender and filling is cooked through.
Enjoy
(Serves 5)
