Stuffed Mushrooms

Ingredients

 Regular mushrooms (not sure what kind we use, but it's just the typical white muchrooms with full caps, not chopped up)
Ground Pork
Italian Style Panko Bread crumbs
Mozzarella Cheese (shredded)

Instructions

 Brown the ground Pork until fully cooked.  Remove from heat and place in a large mixing bowl (after draining the fat).  Let cool to room temp (you could put in the fridge to speed up the process).  After the pork has cooled, begin to stir in the Panko Bread crumbs.  There is not really a rhyme or reason to how much you add, just add to taste.  The bread crumbs add a great taste and give the pork something to stick to.  

If you buy pre-shredded mozzarella, I usually chop this up even finer.  After the cheese has reached a fine consistency, add this to the pork / bread crumb mixture.  Again, no rhyme or reason, just add until you've got a cohesive mixture of pork, bread crumbs, and cheese.

Now you will need to cap your mushrooms (remove the stems).  You can achieve a better "bowl" by removing the edge of the mushroom with a sharp knife, giving you more surface room to place the mixture onto.  Once you've got your mushrooms ready to go, simply spoon the filling onto each mushroom, and place onto a cookie sheet. 

Bake the mushrooms at 350 for about 15 minutes.  Time may vary based on the size of the mushroom.