1 1/2 tablespoons extra-virgin olive oil
24 cremini mushrooms (about 1 lb) stems finley chopped and caps reserved
Salt and Pepper
6 ounces sweet italian bulk sausage
5 cloves garlic, finley chopped
2 ounces shredded fontina cheese
3/4 cup finely chopped arugula
1) Preheat the oven to 375. In a large skillet, heat the olive oil over medium high heat. Add the chopped mushroom stems and cook until softened, 5 to 7 minutes; season with salt. Add sausage and garlic, breaking up the meat, and cook until no longer pink, about 5 minutes.
2) Trasfer the mixture to a bowl. Add three-quarters of the cheese and arugula; season with salt and pepper. Divide the mixture among the mushroom caps and placeon a baking sheet. Sprinkle with the remaining cheese and bake until the caps are softened, 12 to 14 minutes. Top with the remaining arugula.