1 lb fresh white mushroom, cleaned (about 24 large)
2 tablespoons vegetable oil, divided
4 ounces bulk Italian sausage
1/2 cup sliced green onion or even a red onion finally minced
2 garlic cloves, Minced or through a press
1/2 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese, plus
2 tablespoons shredded mozzarella cheese

1 lb fresh white mushroom, cleaned (about 24 large) 2 tablespoons vegetable oil, divided 4 ounces bulk Italian sausage 1/2 cup sliced green onion or even a red onion finally minced 2 garlic cloves, Minced or through a press 1/2 teaspoon Italian seasoning 1/2 cup shredded mozzarella cheese, plus 2 tablespoons shredded mozzarella cheese

1 Heat oven to 400 degrees.
2 Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
3 Place mushroom caps in a bowl and toss with 1 tablespoon oil.
4 Arrange caps cavity side up on a shallow baking pan; set aside.
5 Heat remaining 1 tablespoon oil in a small skillet over medium heat.
6 Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
7 Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.
8 Remove from heat; add 1/2 cup mozzarella stir just until cheese melts.
9 Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
10 Bake 10 to 15 minutes, until mushrooms are tender.