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STUFFED MUSHROOMS
12 lg. mushrooms (approximately 3/4 lb.)
2 tbsp. fresh bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter
1/2 c. Mushroom Stuffing
1/4 lb. sweet Italian sausage
1 tbsp. chopped parsley
Remove mushroom stems and use them to prepare the Mushroom Stuffing. When stuffing has cooled slightly, add sausage meat and parsley. Mix well. Stuff caps with mushroom-sausage mixture. Mix crumbs and cheese and sprinkle over stuffed mushrooms. Dot each with butter.
Grease a shallow baking dish and arrange caps in it, stuffed side up. Bake in a 400 degree oven for about 20 minutes, basting occasionally with the juices that accumulate in the pan. Serve hot or cold. Serves 4.
MUSHROOM STUFFING:
Mushroom stems from recipe above
1 1/2 tsp. butter
2 tbsp. finely chopped onion
Juice of half a lemon
Salt and freshly ground pepper
1 tsp. oil
Chop mushroom stems finely. Place in a clean cloth and squeeze to extract most of the juice. Heat butter and oil in a skillet. Add onions and cook until wilted. Add mushroom stems and mix well. Add lemon juice, salt and pepper to taste. Cook, stirring constantly, until all of the moisture has evaporated.
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Stuffed Mushrooms
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Category: Recipes
Prep Time: Cook Time: Total Time:
STUFFED MUSHROOMS
12 lg. mushrooms (approximately 3/4 lb.)
2 tbsp. fresh bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter
1/2 c. Mushroom Stuffing
1/4 lb. sweet Italian sausage
1 tbsp. chopped parsley
Remove mushroom stems and use them to prepare the Mushroom Stuffing. When stuffing has cooled slightly, add sausage meat and parsley. Mix well. Stuff caps with mushroom-sausage mixture. Mix crumbs and cheese and sprinkle over stuffed mushrooms. Dot each with butter.
Grease a shallow baking dish and arrange caps in it, stuffed side up. Bake in a 400 degree oven for about 20 minutes, basting occasionally with the juices that accumulate in the pan. Serve hot or cold. Serves 4.
MUSHROOM STUFFING:
Mushroom stems from recipe above
1 1/2 tsp. butter
2 tbsp. finely chopped onion
Juice of half a lemon
Salt and freshly ground pepper
1 tsp. oil
Chop mushroom stems finely. Place in a clean cloth and squeeze to extract most of the juice. Heat butter and oil in a skillet. Add onions and cook until wilted. Add mushroom stems and mix well. Add lemon juice, salt and pepper to taste. Cook, stirring constantly, until all of the moisture has evaporated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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