Don’t say I didn’t warn you!  Anything to do with Italian sausage with that gorgeous fennel flavor has me, and the addition of Gorgonzola  (or St Agur Blue cheese) is just incredible.

Serves 10 to 16 people as an hors d’oeuvres

Preheat the oven to 350 F

1lb sweet Italian sausage
2 large garlic cloves, crushed
1/2 cup mascarpone cheese
3/4 cup Italian seasoned breadcrumbs
1 & 1/4 cups Mountain Gorgonzola (the creamy one) You can use a little less if preferred, but I like my flavors bold!
32 baby Portabello (Crimini) mushrooms
salt and pepper
a good handful fresh basil, shredded

Cook the sausage meat in a skillet, crumbling it with a fork until the pink is all gone.
While it’s cooking, take the stems out of the mushrooms and chop up the stems.
Add the crushed garlic and mushrooms stems to the sausage and cook for 1 minute and turn the heat to low.
Add the mascarpone cheese, breadcrumbs,  gorgonzola ad shredded basil.
Season with the salt and pepper to taste.

Stuff the mushrooms with the cooked filling and line up on a lined baking sheet.

Bake in  a preheated 350F  for about 20 to 25 minutes

There will most likely be filling left. you can eat it on bread or crackers!