This recipe has been shared by Melisa K. Priem, author of 8 Degrees of Ingredients. It is free of the top 8 allergens.
Preheat oven to 400 degrees. Using your hands, lightly rub mushroom caps with 1 tablespoon of olive oil. Place oiled caps in a single layer in a baking dish.
Chop about 1/2 of the reserved mushroom stems and set aside. Toss remaining stems or reserve for another use.
Heat remaining 2 tablespoons of olive oilk in a large saute pan. Add garlic and saute for 2 minutes. Add suasage and cook until browned and no longer pink.
Add pepper, onion, and chopped mushroom stems. Continue to cook until vegetables soften, about 3 to 5 minutes.
Remove pan from heat and stir in bread crumbs, parsley and salt until thoroughly combined.
Fill mushroom caps with stuffing using a small scoop or large spoon. Bake in middle of oven for 15 minutes, or until heated through. Serve warm.