Tuesday, October 10

Italian Sausage Stuffed Mushrooms

Italian Sausage Stuffed Mushrooms

18-20 large mushrooms (smaller ones will do ok, but they take forever to stuff)
1/2 lb. Italian sausage (reg/sweet italian/fennel/etc, bulk type)
1/2 c. chopped onion
3 cloves fresh garlic, minced (or more!)
3 tablespoons oil
1/4 c. breadcrumbs
1 egg
1/4 c. grated Parmesan cheese

1. Clean mushrooms from any dirt, but do not wash in water. Remove stems from mushrooms. Chop stems. Set aside.
2. Brown sausage, onion, garlic and chopped stems in oil and drain well. Set aside to let cool. (You can speed this up by putting them into a bowl, covering the mixture and leaving in the refrigerator.)
3. Once cool, mix with breadcrumbs, egg and cheese.
4. Stuff mushrooms full of the mixture.
5. Bake at 350F for 15-20 minutes.
6. Sprinkle with extra Parmesan.

The ones I made on Saturday didn't have the egg in them (I think that's why the stuffing started to fall apart a little, although it wasn't too bad). I also put the goat's cheese in the base of the mushroom and then added the stuffing on top of that. I suppose another option would be to mix the goat cheese in with the stuffing mixture.

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