“Rick Rodgers”
1hr 30mins

Ingredients Nutrition


  1. In a large skillet, heat 2 tablespoons oil over medium heat; add in onion and garlic; cook/stir often, until the onion is softened, about 3 minutes.
  2. Add in sausage, basil, and marjoram; cook/stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes; scrape into a big bowl.
  3. Add the remaining 2 tablespoons oil to the skillet and heat over medium heat.
  4. Add mushrooms; cook until mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.
  5. Add the mushrooms to the sausage in the bowl; mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley.
  6. Gradually stir in about 1 1/2 cups of broth; season with salt and pepper to taste.
  7. Transfer to a lightly buttered casserole; drizzle with 1/2 cup broth; cover and bake at 350° for 30 minutes (uncover the last 15 minutes for crustier top).

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