Oyster Stuffing Stuffed Portabella Mushrooms

• 4 Cups-Ciabatta Bread-cut into 1” cubes
• 1 Tablespoon-Extra Virgin Olive Oil
• 1/2 Pound-Hot Italian Sausage-casing removed, crumbled
• 2 Each-Green Onions-sliced
• 1 Each-Garlic-chopped
• 1/4 Cup-Parmesan-grated
• To Taste-Kosher Salt/Black Pepper
• 1 Pint-Oysters-in their liquor, reserve liquor
• 1 Each-Egg-slightly beaten
• 1 1/2 Cups-Chicken Stock
• 1/4 Cup-Oyster Liquor-reserved from the Oysters
• 6 Each-Portabella Mushrooms
• To Brush-Extra Virgin Olive Oil

Directions

1. Preheat oven to 350 degrees
2. Warm olive oil in a sauté pan over medium high heat.
3. Break sausage into small pieces and cook until just cooked through, add onions.
4. Cook until onions begin to soften, about 2 minutes and add garlic.
5. Cook for 1 minute and remove from heat to cool.
6. Place bread cubes in a large mixing bowl, add sausage mixture, parmesan, salt/pepper, egg and oysters liquid.
7. Mix well and add chicken stock a little at a time until all is incorporated.
8. Add oysters and fold into stuffing.
9. Let stuffing set for a while until stock has been absorbed.
10. Remove stems from mushroom cap, using a spoon remove gills.
11. Brush both sides of mushrooms with olive oil and place gill side up on a sheet tray.
12. Equally distribute stuffing in each mushroom.
13. Form to mushroom without packing stuffing and drizzle lightly with olive oil.
14. Place in preheated oven for 15 to 20 minutes.
15. Stuffing should be warmed all the way through and top is golden brown.
16. Remove from the oven and serve immediately.