20ozcremini or baby bella mushrooms,washed, and destemmed
1/8cextra virgin olive oil,plus more if needed
1lbspicy breakfast sausage,or spicy Italian sausage, casings removed
1cplain bread crumbs
1 1/2cbeef or chicken brothplus more if needed
1/2cfreshly grated parmesan cheese
1/2cfreshly chopped parsley
8 x 8baking dish
Preheat oven to 350° F.
Pour olive oil in baking dish. Place mushrooms in baking dish, and swirl around to coat in olive oil. Place mushrooms in positions for baking. Set baking dish aside.
Heat large skillet over medium-high heat. Once hot, brown sausage in the skillet, breaking it up with a wooden spoon. Continue to cook and crumble until sausage is completely browned. If sausage is dry, pour 1/8 c extra virgin olive oil over skillet.
Pour bread crumbs over sausage. Pour in broth and stir. Mixture should come together, and be a little wet and sticky. You may need to add more broth depending on how fast it absorbs.
Turn off heat. Stir in parmesan and parsley. Pack stuffing into each mushroom to the point where it is overflowing from the top, but not falling off of the mushroom into the dish.
Bake 20 minutes, or until tops of stuffing has completely browned.