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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
24 large fresh mushrooms, about 1 1/2 to 2 inches in diameter, cleaned
2 tbsp unsalted butter, melted
1 tbsp olive oil
2 cloves garlic
1 medium onion, cut into eighths
1 pound spicy bulk Italian sausage
2 tbsp fresh bread crumbs
1 large egg, lightly beaten
2 tbsp chopped fresh parsley
3/4 tsp fennel seed
Oregano to taste
Basil to taste
Red pepper flakes to taste
2 tbsp freshly grated Parmesan
Preheat oven to 375. Remove mushroom stems; set aside.
Pour melted butter and olive oil into a 9x13-inch baking dish. Toss to coat mushrooms with butter and oil mixture, and place, cavity up, in baking dish. Finely chop garlic in food processor. Add onion. Pulse until finely chopped.
In heavy skillet, saute sausage with garlic and onion until sausage is done and onion is tender; break sausage apart with spoon as it cooks. In food processor, chop mushroom stems. Add to sausage mixture, and cook for 2 to 3 minutes. Drain fat. Cool 5 minutes.
Add bread crumbs, egg, chopped parsley, and fennel seed. Add oregano, basil, and red pepper flakes to taste. Mound cooled sausage mixture into mushroom caps. Sprinkle with Parmesan. Bake mushrooms for 20 minutes, or until sizzling and golden brown. Garnish with fresh cranberries and parsley, if desired.
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BAKED STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
24 large fresh mushrooms, about 1 1/2 to 2 inches in diameter, cleaned
2 tbsp unsalted butter, melted
1 tbsp olive oil
2 cloves garlic
1 medium onion, cut into eighths
1 pound spicy bulk Italian sausage
2 tbsp fresh bread crumbs
1 large egg, lightly beaten
2 tbsp chopped fresh parsley
3/4 tsp fennel seed
Oregano to taste
Basil to taste
Red pepper flakes to taste
2 tbsp freshly grated Parmesan
Preheat oven to 375. Remove mushroom stems; set aside.
Pour melted butter and olive oil into a 9x13-inch baking dish. Toss to coat mushrooms with butter and oil mixture, and place, cavity up, in baking dish. Finely chop garlic in food processor. Add onion. Pulse until finely chopped.
In heavy skillet, saute sausage with garlic and onion until sausage is done and onion is tender; break sausage apart with spoon as it cooks. In food processor, chop mushroom stems. Add to sausage mixture, and cook for 2 to 3 minutes. Drain fat. Cool 5 minutes.
Add bread crumbs, egg, chopped parsley, and fennel seed. Add oregano, basil, and red pepper flakes to taste. Mound cooled sausage mixture into mushroom caps. Sprinkle with Parmesan. Bake mushrooms for 20 minutes, or until sizzling and golden brown. Garnish with fresh cranberries and parsley, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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