Andouille & Mustard Green Stuffed Mushrooms

Makes 25 Stuffed Mushrooms

• 25 Each-Cremini Mushrooms-stems removed
• 2 Tablespoons-Olive Oil
• 1/3 Pound-Andouille Sausage-(about 2 links) casing removed, crumbled
• 2 Cups-Mustard Greens-stems removed, rinsed well, rough chopped
• 2 Cloves-Garlic-finely chopped
• 2 Each-Green Onions-sliced thin, whites and green tops separated
• 1/4 Cup-Panko Bread Crumbs
• 1/4 Cup-Pecorino Romano-grated
• 1/2 Cup-Fontina Cheese-shredded
• 1 Each-Egg-lightly beaten

Preheat oven to 400 degrees

Directions

1. Heat olive oil in a sauté pan over medium high heat and add sausage.
2. Cook sausage breaking into small pieces until cooked through, about 5 minutes.
3. Next add chopped greens, cook until wilted, add garlic and white parts of onions.
4. Continue to cook for another 2-3 minutes or until garlic is fragrant.
5. Remove mixture from the heat and place in a mixing bowl to cool.
6. Add green tops of onions, bread crumbs, cheeses, egg and mix well to combine.
7. Place mushrooms, cavity side up, on an aluminum foil lined baking sheet.
8. Evenly distribute sausage mixture into the mushroom caps.
9. About 1 1/2 to 2 tablespoons heaping in each cap.
10. Bake until mushrooms are tender about 20 minutes, plate and serve warm.