Sausage Stuffed Mushrooms

Preheat oven to 375°F (190°C). Clean 1 pound of large cremini mushrooms and remove stems. Finely chop the stems.

In a skillet, brown 1/2 pound of Italian sausage, remove from skillet and drain excess fat.

In the same skillet, sauté the chopped mushroom stems, 1 minced shallot, and 2 cloves of minced garlic until softened.

In a bowl, combine the cooked sausage, sautéed mushroom mixture, 1/4 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh parsley, 1 teaspoon of dried oregano, salt, and pepper.

Stuff each mushroom cap with the sausage mixture. Arrange the stuffed mushrooms on a baking sheet.

Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.

Garnish with fresh parsley and serve immediately.