24 cremini mushrooms
1 pound Neese’s Country Sausage
½ cup goat cheese
¼ cup minced zucchini
¼ teaspoon red pepper flakes
Pinch of salt
Heat oven to 350º. Clean mushrooms and use a spoon to gently scrape out the gills.
Cook and drain sausage. Mix with goat cheese, zucchini, red pepper flakes, and salt. Gently fill each mushroom cap with a spoonful of filling and place on a baking sheet.
Drizzle with olive oil and bake for 20 to 25 minutes or until the mushroom is soft.