Stuffed Mushrooms

12  large mushrooms, stems removed (reserve the stems for the stuffing)

2 Tb. olive oil

4 Tb. cream sherry, divided

1/2 pound pork sausage

1 bunch of green onions, chopped

1 clove of garlic, minced

1/4 cup parmesan cheese

4 oz. cream cheese

1/2 cup panko bread crumbs

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 400 degrees.

Remove stems from mushrooms and chop into small pieces. Place mushroom caps in a bowl and add olive oil and 2 Tb. cream sherry, stir to coat and set aside.

In a large skillet over medium high heat, brown the sausage and mushroom stems, add 2 Tb. of cream sherry,  green onion and garlic after the sausage is cooked through and continue to cook for 1-2 minutes. Lower the heat to medium low, then add parmesan cheese and cream cheese, and stir to combine. Stir in bread crumbs and seasoning.

Place mushroom caps on a foil lined baking sheet. Fill each cap with a generous scoop of the filling, packing them tightly. Sprinkle the tops with addtional parmesan cheese and panko bread crumbs. Bake at 400 degrees for 15 minutes.