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.
Mushrooms have a lot of liquid in them. There is a way to release some of the moisture before you stuff them:
Start by preheating your oven to 375 degrees.
Place the Mushroom Caps (Stems Removed) stem side down on a baking pan.
Bake the mushrooms for about 10 minutes. They should look soft and darker.
They will have released some of their juices by this time and become stiffer.
Let them cool a bit before you start this recipe.
Stuffed Mushroom Recipe
Ingredients:
20 large mushroom caps
2 Tbls finely chopped onion
1 Tbls butter
2 to 3 minced garlic cloves
1/4 pound pork sausage, crumbled, cooked and drained
1/4 cup seasoned bread crumbs
3 Tbls grated Parmesan cheese
1 Tbls dried parsley flakes
1 egg white
Preparation:
Remove stems from caps on mushrooms and throw away stems
In a frying pan, melt the butter
Cook chopped onion until transparent
Add garlic and cook 1 minute longer. (don't let garlic turn brown)
In a large bowl, combine the pre-cooked sausage, parsley, cheese, bread crumbs and egg white.
Stir in cooked onion mixture.
Fill the mushroom caps
Spray a cookie sheet or baking pan with cooking spray
Place mushrooms on sheet
Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.
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.
