1 lb fresh white mushroom, cleaned (about 24 large) 2 tablespoons vegetable oil, divided 4 ounces bulk Italian sausage 1/2 cup sliced green onion or even a red onion finally minced 2 garlic cloves, Minced or through a press 1/2 teaspoon Italian seasoning 1/2 cup shredded mozzarella cheese, plus 2 tablespoons shredded mozzarella cheese

1 Heat oven to 400 degrees. 2 Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). 3 Place mushroom caps in a bowl and toss with 1 tablespoon oil. 4 Arrange caps cavity side up on a shallow baking pan; set aside. 5 Heat remaining 1 tablespoon oil in a small skillet over medium heat. 6 Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. 7 Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. 8 Remove from heat; add 1/2 cup mozzarella stir just until cheese melts. 9 Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella. 10 Bake 10 to 15 minutes, until mushrooms are tender.