1 lb Hatfield® Recipe Essentials® Sweet Italian Ground Sausage
6 portabella mushroom caps
½ cup Gruyere cheese, shredded
1 bunch scallions, chopped
¼ cup panko breadcrumbs
¼ cup chicken broth
Preparation:
Preheat oven to 350°F.
Wash mushrooms. Remove gills and stem inside the mushroom.
In a sauté pan over medium high heat, cook sausage, stirring and breaking up with a spoon. Cook until sausage is fully browned, about 10 minutes. Drain and allow to cool.
Once sausage is completely cooled add cheese and scallion. Mix until combined.
Stuff the mushrooms with sausage mixture and top with panko bread crumbs.
In a glass baking dish, pour chicken broth and place stuffed mushrooms in dish and bake until heated through, about 20-25 minutes.