Stuffed Mushroom Caps with Sausage, Cheddar, and Mushroom Soup

These stuffed mushroom caps combine the savory flavors of sausage and cheddar cheese with the earthy richness of mushrooms, all held together by a creamy mushroom soup. Topped with crispy bread crumbs, this dish offers a delightful balance of textures and flavors, making it a perfect appetizer or side dish for any occasion. It's a comforting and satisfying option that respects traditional cooking methods while adding a modern twist.

Ingredients:

• 12 large mushroom caps
• 1 pound sausage (Italian or breakfast sausage)
• 1 cup cheddar cheese, shredded
• 1 cup mushroom soup (canned or homemade)
• 1/2 cup bread crumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps and remove the stems. Finely chop the stems and set aside.
3. In a skillet over medium heat, cook the sausage until browned. Add the chopped mushroom stems, garlic powder, onion powder, salt, and pepper, and sauté for about 3-4 minutes until softened.
4. Remove the skillet from heat and stir in the mushroom soup and half of the cheddar cheese until well combined.
5. Spoon the sausage mixture generously into each mushroom cap, packing it lightly.
6. In a small bowl, combine the bread crumbs with olive oil and the remaining cheddar cheese. Mix until the crumbs are evenly coated.
7. Sprinkle the breadcrumb mixture over the stuffed mushroom caps.
8. Place the stuffed caps on a baking sheet and bake for 20-25 minutes, or until the tops are golden brown.
9. Garnish with fresh parsley before serving.