1 ½ lbs. white button mushrooms (large)
1 lb. bulk sweet sausage
1 egg
¼ C + 2T unseasoned breadcrumbs
2 T roughly chopped fresh parsley
1 t Tuscan seasoning from Orazio’s
4 T Cranberry Pear White Balsamic Vinegar
Wild Mushroom & Sage Olive Oil as needed
freshly ground black pepper, to taste
2 T Imported Parmesan cheese

1. Preheat the oven to 450*. Brush or spray pan
2. Wash Mushrooms & remove stems
3. Add stems to sausage mix, egg, breadcrumbs, seasoning, , cranberry pear balsamic
4. Salt & Pepper to taste, parmesan cheese
5. Stuff each mushroom.
6. Top each mushroom with a bit of the breadcrumb mixture
7. Add your favorite Oraizio Oil for added flavor to the top of each mushroom.
8. Bake 20-25 minutes, allow to cool

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