Sausage Stuffed Cremini Mushroom

I am currently testing out appetizers for a get-together I am doing in May.  D is my very fortunate guinea pig and judge. There are two back-to-back stuffed mushroom recipes here. This one has turkey sausage, the other has my lemon ricotta. Both are easy. Both look beautiful.  D choose this recipe as the better of the two. I choose the other one. You be the judge. 

• 12 Cremini mushrooms
• 3/4 cup dry bread crumbs
• 2 tbsp. parmesan cheese
• 2 Italian turkey sausage, removed from casing
• 1 onion, finely chopped
• 1/2 red bell pepper, finely chopped
• freshly grated black pepper

1. Preheat oven to 400F
2. Remove stems from mushroom and finely chop the stems.
3. For the topping, mix 2 tbsp. bread crumbs and parmesan cheese in a small bowl.
4. Cook sausage meat in a non-stick skillet until brown. Add onion, red pepper and mushroom stems. Cook for 5 minutes. Stir in remaining bread crumbs and pepper. Remove from heat.
5. Stuff the mushrooms. Sprinkle with topping.
6. Bake for approx. 10 to 15 minutes or until heated through.