Shelly's Recipe

SAUSAGE STUFFED MUSHROOMS I

Category: Stuffed Mushrooms

8 oz whole white mushrooms
1/2 lb lean pork sausage, casing removed
2 tbsps butter
1 yellow onion, chopped
2 tbsps chopped fresh oregano and fresh parsley
1/2 cup ricotta cheese
2 eggs
1/2 cup bread crumbs
1 tsp salt and pepper
1/4 cup grated Parmesan cheese

Heat oven to 350. Remove stems from mushrooms and discard. In medium skillet over medium heat, heat butter. Add mushrooms and cook until tender, 5 minutes. Remove mushrooms from skillet and place top-side down in shallow baking pan. Set aside.

In same skillet, add sausage and cook over medium-high heat until browned, stirring often to separate meat. Drain off fat. In food processor or blender, place sausage, onion, oregano, parsley, ricotta cheese, eggs, bread crumbs, salt, pepper and Parmesan cheese. Cover and blend until smooth. Spoon sausage mixture into mushroom caps. Bake for 10 minutes or until hot.