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Stuffing Size Mushrooms (about 24 for six appetizers each)
2 Tablespoons Chopped Fine Celery
2 Tablespoons Chopped Fine Green Pepper
2 Tablespoons Minced Onions
1 Clove Garlic - grated
1/2 Cup Bread Crumbs, optional
1/2 pound Sausage (mild or hot depends on your taste)
1 Tablespoon Butter, optional
8 ounces Cream Cheese (Room Temperature)
1/2 Cup Shredded Mozerella Cheese
1 Tablespoon Worcestershire Sauce
1. Remove stems from mushrooms and chop stems fine. 2. Saute sausage 3. Remove sausage from frying pan, saving grease. 4. Allow sausage to cool before crumbling fine and set aside. 5. Saute chopped mushroom stems, onion, celery, green pepper and garlic in sausage grease until onion is clear. (If there is not enough grease to saute, add butter to taste.) 6. Put sauted mixture in small mixing bowl with cream cheese. 7. Add sausage and Worcestershire Sauce. (If mixture is too runny add bread crumbs to thicken to paste consistency.) 8.
Rub mushroom caps with Extra Virgin Olive Oil and broil open cap down so that juice will run out. 9. Take out of broiler, cool for a few minutes. 10. Turn caps over so you can stuff. 11. Put stuffing mixture into a small plastic baggie. Cut off the end and pipe into mushroom caps, piling as high as you like. 12. Sprinkle stuffed caps with cheese and broil until golden brown.
(You can use left over stuffing to make meatball type appetizers. Cover with cheese. Broil along with stuffed caps.)
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Stuffed Mushrooms
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Category: Recipes
Prep Time: Cook Time: Total Time:
Stuffing Size Mushrooms (about 24 for six appetizers each)
2 Tablespoons Chopped Fine Celery
2 Tablespoons Chopped Fine Green Pepper
2 Tablespoons Minced Onions
1 Clove Garlic - grated
1/2 Cup Bread Crumbs, optional
1/2 pound Sausage (mild or hot depends on your taste)
1 Tablespoon Butter, optional
8 ounces Cream Cheese (Room Temperature)
1/2 Cup Shredded Mozerella Cheese
1 Tablespoon Worcestershire Sauce
1. Remove stems from mushrooms and chop stems fine. 2. Saute sausage 3. Remove sausage from frying pan, saving grease. 4. Allow sausage to cool before crumbling fine and set aside. 5. Saute chopped mushroom stems, onion, celery, green pepper and garlic in sausage grease until onion is clear. (If there is not enough grease to saute, add butter to taste.) 6. Put sauted mixture in small mixing bowl with cream cheese. 7. Add sausage and Worcestershire Sauce. (If mixture is too runny add bread crumbs to thicken to paste consistency.) 8.
Rub mushroom caps with Extra Virgin Olive Oil and broil open cap down so that juice will run out. 9. Take out of broiler, cool for a few minutes. 10. Turn caps over so you can stuff. 11. Put stuffing mixture into a small plastic baggie. Cut off the end and pipe into mushroom caps, piling as high as you like. 12. Sprinkle stuffed caps with cheese and broil until golden brown.
(You can use left over stuffing to make meatball type appetizers. Cover with cheese. Broil along with stuffed caps.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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