Stuffed Mushrooms

Beach vacation=lots of fun cooking experiments! Here's the first of many (hopefully) yummy recipes from the beach!

Stuffed Mushrooms for 2

14 medium sized button or portabella mushrooms
1 Tbls butter
2 Italian turkey sausages
1/4 large sweet onion, finely diced
1 big handful arugula, chopped (Spinach will work but won't have the same flavor)
1/3 cup bread crumbs
2 cloves garlic
About 2 Tbls mascarpone cheese or regular cream cheese
1/4 cup parmiggiano reggiano
EVOO
Salt and pepper

Preheat oven to 450. Wipe mushrooms clean and remove stems. Finely dice stems and set aside. In a large skillet, put enough EVOO to barely coat bottom, about one turn around pan. Heat over medium high heat until hot. Add mushroom caps and saute until slightly browned. Remove from pans and place stem-side up on a baking sheet. In the same skillet, add butter and melt. Add onion, mushroom stems, and garlic and saute over medium until softened. Add turkey sausage and break up as small as possible while cooking. After turkey sausage is cooked all the way through (no more pink), add mascarpone or cream cheese and incorporate until melted. Take off heat and add arugula and breadcrumbs. Stir until everything is incorporated and season with salt and pepper. Fill each mushroom cap with this filling so that each is slightly mounded. Bake until browned around edges, about 5 minutes.

(I would've taken a picture to include with the post but they were devoured too quickly!)