2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, peeled and minced
2 Italian sausages, casings removed
¼ cup breadcrumbs
¼ cup grated parmigiano
8 oz large white button mushrooms, brushed clean
salt & pepper to taste
Preheat oven to 400 degrees F.
Heat 2 tablespoons of oil in a medium skillet. Add the garlic. Cook until softened, about 2 minutes. Add the sausage meat and break it up with a spatula as it browns. When browned and cooked through add the breadcrumb and cheese. Mix to combine. Season with salt & pepper.
Line a baking sheet with foil. Take the stems out of the mushrooms and line up the caps on the sheet pan. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Fill each cap with sausage mixture until mixture is used up. Bake for 15-20 minutes until the stuffing is golden on top and mushrooms have cooked.