Stuffed Mushrooms Signé Caméline

15 large mushrooms

8 oz (225 g) of chopped Italian sausage (mild or spicy)

1 1/2 tsp. (23 ml) of minced garlic

1/2 package (115 g) of cream cheese

1/3 cup (85 ml) of grated Parmesan cheese

1/3 cup (85 ml) of grated mozzarella cheese

1/4 cup (65 ml) of chopped fresh parsley

1/2 tsp. (3 ml) of onion powder

5 tbsp. (75 ml) of virgin camelina oil Signé caméline

1/3 cup (85 ml) of panko-style breadcrumbs

Salt and pepper to taste

1. Preheat the oven to 375 °F (190 °C).
2. Cut off the mushroom stems and set aside in a bowl.
3. Line a baking sheet with foil and place the mushroom caps upside down on a cooking pan.
4. Add the sausage meat to a skillet. Cook over medium heat for 4 to 5 minutes until completely golden.
5. Chop the sausage meat well with a spatula during cooking. Transfer to a medium bowl and set aside.
6. Put the skillet back to heat. Pour a drizzle of camelina oil. Add the mushroom stems and garlic.
7. Cook for 2-3 minutes, stirring frequently, until softened.
8. Transfer to the same bowl as the cooked sausage. Add the cream cheese, parmesan, mozzarella, 2 tablespoons of parsley, onion powder and season with salt and pepper to taste. Mix well.
9. Brush the mushroom caps with camelina oil.
10. Mix the breadcrumbs with a tablespoon of camelina oil.
11. Divide the stuffing among the mushrooms.
12. Roll the mushrooms in the breadcrumbs.
13. Bake for 20 minutes or until top is golden brown.