While some people just plain aren't into mushrooms, you add cheese and meat into them and suddenly they are!
12 large mushrooms
2 tablespoon olive oil
2 cloves garlic minced
1 shallot diced
4 oz low-fat cream cheese softened
2 tablespoons balsamic vinegar
1 teaspoon Italian-style seasoning
1/8 cup grated pecorino cheese
1/4 cup fat-free cheddar cheese
1/4 teaspoon ground black pepper
2 dashes hot sauce
1 dried chili pepper ribboned
1 link Italian sausage (turkey/chicken ok) decased
Preheat oven to 350°
Remove stems from mushrooms and set aside caps. Finely chop 6 of the stems.
Heat 1 tablespoon olive oil in a small skillet over Medium heat and brown your sausage, breaking it up.(Remove from heat when
done). Heat up olive oil in a medium skillet on Medium heat. Throw your caps in the pan with the garlic and shallot and sauté for about 3 minutes. Remove from heat and take the caps out of the pan.
Add the remaining ingredients and the sausage to a bowl and mix together until blended well.
Stuff the mushroom caps and put on a baking sheet. Cook for 20 minutes, Plate and pass.
Recipe courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post.