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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
3 dozen large firm mushrooms
1/3 cup butter
1 1/2 lb Italian sausage, casing removed
7 fillets of anchovy, chopped
3 cloves garlic, minced
2 tbsp chopped parsley
1/4 tsp cayenne pepper (or to taste)
A pinch of salt
Wine vinegar
Italian breadcrumbs
Butter
2 tbsp olive oil
Clean the mushrooms and separate the stems from the caps. Chop the stems and saute them for 5 minutes in 1/3 cup butter. Add the sausage, anchovy, garlic, parsley, cayenne and salt.
Pile the mushroom caps high with this mixture, put a few drops of wine vinegar on each. Sprinkle with breadcrumbs and dot with butter. Into a shallow baking pan put 2 tbsp each water and olive oil and arrange caps in it. Bake 15 minutes at 425, and then brown a few minutes under broiler.
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STUFFED MUSHROOMS ITALIENNE
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
3 dozen large firm mushrooms
1/3 cup butter
1 1/2 lb Italian sausage, casing removed
7 fillets of anchovy, chopped
3 cloves garlic, minced
2 tbsp chopped parsley
1/4 tsp cayenne pepper (or to taste)
A pinch of salt
Wine vinegar
Italian breadcrumbs
Butter
2 tbsp olive oil
Clean the mushrooms and separate the stems from the caps. Chop the stems and saute them for 5 minutes in 1/3 cup butter. Add the sausage, anchovy, garlic, parsley, cayenne and salt.
Pile the mushroom caps high with this mixture, put a few drops of wine vinegar on each. Sprinkle with breadcrumbs and dot with butter. Into a shallow baking pan put 2 tbsp each water and olive oil and arrange caps in it. Bake 15 minutes at 425, and then brown a few minutes under broiler.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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