3tablespoonsChèvrepurchase the creamiest you can find
3tablespoonsPanko bread crumbsdivided
1/8poundItalian Sausagebroken into very small chunks
Parmigiano Reggiano Cheese
Balsamic Vinegar for drizzlingor balsamic glaze
Preheat oven to 425 degrees.
Wipe mushrooms clean with a wet towel. Remove steps and chop. Combine stems with Italian Sausage and shallots and a pinch of salt, and then sauté with a scant drizzle of olive oil until very soft and sausage is cooked through. Sprinkle with the 1/2 of the panko bread crumbs. Cook until bread crumbs are just starting to turn golden and remove from heat, stirring well.
Dip or brush mushroom caps with balsamic vinegar. Divide sautéed mushroom caps and Italian sausage mixture between mushroom caps - do not overfill!
Top each mushroom with chèvre cheese (the amount you use really depends on the size of the mushrooms).
Mix grated Parmigiano Reggiano with some more Panko bread crumbs and Italian seasoning and sprinkle on top of the cheese. Use a small food grinder to combine this mxture if you'd like. It will make it more manageable to fill the mushroom caps.
Place on a sheet pan or jelly roll pan and drizzle or mist lightly with olive oil and a small drizzle of Balsamic vinegar or balsamic glaze.
Roast on top rack of a preheated 425-degree oven for 10 minutes or until sizzling and cheese starts to melt. Broil if additional browning is desired.