Cornbread and Sausage Dressing Stuffed Mushrooms

18 large fresh mushrooms 

5 Tbsp. butter, melted and divided 

4 oz. sage-flavored breakfast sausage [Jimmy Dean] 

1/2 cup finely chopped onion 

1/2 cup finely chopped celery 

2 garlic cloves, minced 

1-1/2 cups (6 oz.) sharp Cheddar cheese, shredded and divided

1 cup fine cornbread crumbs (about 1 corn muffin) 

1 slice white bread, torn into small pieces 

1 large egg, lightly beaten 

1/2 tsp. salt 

1/8 tsp. pepper 

Garnish: fresh rosemary or other herbs 

Preheat oven to 400 degrees. 

Remove and chop mushroom stems. Brush mushroom caps on all sides with 3 Tbsp. butter, and place on a 15- x 10-inch jelly-roll pan. 

Cook mushroom stems, sausage, and next 3 ingredients in a large skillet over medium-high heat until browned, stirring to crumble sausage. 

Stir together remaining 2 Tbsp. butter, sausage mixture, 1 cup cheese, cornbread crumbs, and next 4 ingredients in a large bowl. Spoon filling into mushroom caps. Bake at 400 degrees for 15 minutes; top with remaining 1/2 cup cheese. Bake 5 more minutes or until cheese melts. Garnish platter, if desired. 

Makes 1-1/2 dozen. 

From 2010 Christmas with Southern Living, p. 54-55.