24 large mushrooms, stems removed

1 pound Dean’s sausage

1 can diced water chestnuts, drained

1 onion, diced

4 ounces grated Parmesan cheese, divided

1/4 cup Italian bread crumbs or Panko

1 teaspoon minced garlic

1 teaspoon chopped fresh parsley

olive oil

Preparation:

Preheat oven to 350 degrees F. Hollow out each mushroom cap, reserving scrapings. Brush caps, inside and out, with olive oil. Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet. Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through,  3 to 5 minutes. Stuff each mushroom cap with sausage mixture and place on a baking sheet.

Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.