There are lots of fresh sliced mushrooms swimming in luscious, creamy and stretchy Parmesan cheese, both sauce and freshly grated, and wonderful bits of good quality sage sausage, a winning recipe for a hopefully winning team's day!
1 lb. good quality sage breakfast sausage
9 oz. freshly sliced button mushrooms
1 c. red 🧅, small dice
2 cloves 🧄, pressed or finely minced
2 tbsp. 🧈
2 tbsp. AP flour
2 c. 🥛
1 c. Garlic Parmesan Alfredo, store bought
2/3 c. freshly grated Parmesan
1/2 c. parsley, rough chopped
Preheat oven to 375*F.
In a large saute pan over medium high heat, crumble sausage ( I use a potato masher for nice even morsels ) and brown, about 5 minutes.
Add mushrooms and onions.
Cook until mushrooms release moisture and onions are translucent, about 5-7 minutes.
Drain off excess fat and push contents to one side of pan.
Add butter and flour.
Cook flour for about 1 minute, then incorporate sausage mixture in with it.
Remove from heat to add milk.
Return to heat and stir often while waiting to thicken, about 5 minutes.
Stir in parsley.
Add Garlic Parmesan Alfredo.
Reduce heat to medium and let simmer for several more minutes.
Pour into shallow baking dish and sprinkle with grated Parmesan.
Bake about 15 minutes until bubbly.
Turn on broiler to brown the cheesy top.
Let stand for a few minutes before serving.
Great hot or warm.
Serve with tortilla chips or scoop style , Doritos for an ultimate experience!