Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms make a wonderful appetizer to serve your guests any time of the year. They give the impression that you spent a lot of time preparing them, when actually it doesn't take much time at all.
As you can see in the picture to the right, we created quite a mouth full by stuffing these mushrooms pretty high. By using a melon baller as a scoop we were able to get a nice consistent look to all the mushrooms.
Stuffed Mushroom Recipe
Ingredients:
20 large fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon butter
2 to 3 garlic cloves, finely chopped
1/4 pound pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg white
|
Preparation:
Remove mushroom stems from caps.
Set caps aside (discard stems).
In a small skillet, saute onion in butter until tender.
Add garlic and cook 1 minute longer. (don't let garlic turn brown)
In a large bowl, combine the pre-cooked sausage, bread crumbs, cheese, parsley and egg white.
Stir in onion mixture.
Fill the mushroom caps
Place mushrooms on a lightly greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.
Sprinkle some more parmesan cheese on top.
Makes about 1 1/2 dozen.
|
"Once, during prohibition, I was forced to live for days on nothing but food and water." – W. C. Fields
Return from Sausage Stuffed Mushrooms to Christmas Party Recipes
