Italian Sausage-Stuffed Mushroom Caps | Blue Flame Kitchen

Ingredients

• 1 lb (0.5 kg) mild italian sausages, casings removed
• 1 cup shredded provolone cheese
• 1/4 cup chopped drained oil-packed sun-dried tomatoes, patted dry
• 1/4 cup chopped fresh italian parsley
• 1/4 cup finely chopped shallots
• 2 tbsp chopped fresh basil or 1½ tsp dried basil, crumbled
• 2 cloves garlic, finely chopped
• 1/2 tsp red pepper flakes
• 26 large button mushrooms