SAUSAGE STUFFED MUSHROOMS
1 1/2 lb. med. mushrooms (about 30)
1/2 lb. pork sausage meat (or if you have links, take meat out of casings)
1/2 c. shredded Mozzarella cheese
1/4 c. crushed pork rinds (or flax meal may work also - original recipe called for bread crumbs)
1 tsp. Italian Seasoning
Grated Parmesan cheese
Preheat oven to 450 degrees. Remove stems from mushrooms and chop stems. Set aside. In large skillet, cook sausage until well browned. Remove cooked meat to paper towels to drain using slotted spoon. Spoon off all but 2 tablespoons drippings from the skillet. In hot drippings, over medium heat, cook stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat, stir in sausage, mozzarella cheese, pork rinds and Italian Seasoning. Fill mushroom caps with sausage mixture. Place stuffed caps on a cookie sheet. Sprinkle grated Parmesan cheese on top of each mushroom. Bake 15 minutes. Serve immediately.
