Stuffed Mushrooms

These stuffed mushrooms were delicious! 

1 link Italian sausage, casing removed
12 medium mushrooms (I used cremini)
1 clove garlic, minced
1/4 cup panko breadcrumbs
1/4 cup crumbled gorgonzola
Splash of white wine
2 T. grated Parmesan
1 T. fresh tarragon or other herb
Olive oil spray

Wipe the mushrooms clean with a damp paper towel.  Remove the stems and set aside.  Using a small spoon, clean out any dark mushroom gills inside the mushroom.  This also makes more room for stuffing.  Be careful not to break the mushroom.  It's easier if you put the mushroom on a cutting board instead of holding it in your hand.

Chop the stems into small pieces.

Break up the sausage into a small saucepan and cook over medium heat.  After a couple of minutes, add the chopped up mushroom stems.  Continue cooking until sausage is cooked through.  Add the garlic and a splash of wine.  Cook until the wine is absorbed, about 2 minutes.  Remove from heat.

Add the gorgonzola and Parmesan cheeses, the Panko breadcrumbs, and the fresh tarragon.  Season with pepper.

Spray a baking pan with olive oil cooking spray (or brush with olive oil).  Put the mushroom caps on the sheet and fill with the stuffing mixture.  Lightly coat the stuffed mushrooms with the olive oil spray.

Bake at 375 degrees for about 15 minutes until golden brown.