Yield: 24 mushrooms
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2 packages (14 ounces each) gourmet stuffing mushrooms (about 24)
1/2 pound Italian sausage, casing removed
1/4 cup finely chopped onion
1 clove garlic, minced
1/4 cup shredded provolone cheese (1 ounce)
1/4 cup Italian-style fine dry bread crumbs
1 egg, slightly beaten
2 tablespoons margarine, melted
To make stuffing:
Remove stems from the mushrooms; chop stems.
In a 10-inch skillet over medium heat, cook sausage, chopped stems, onion and garlic until sausage is browned and mushrooms are tender, stirring to separate sausage. Spoon off fat.
Stir in cheese, bread crumbs and egg.
Lightly brush mushroom caps with melted margarine; arrange on rack in broiler pan.
Stuff each mushroom cap with about 2 teaspoons of the stuffing.
Broil 4 inches from heat 5 minutes or until hot.