Mushrooms Stuffed with Sausage

by MONTEREY MUSHROOMS on JUNE 2, 2011

Can double as appetizer or garnish on meat platter

Yield: 18 to 20 appetizers

Ingredients

1/2 lb. mild pork sausage
1/4 cup chopped onion
1/2 cup seasoned dry bread crumbs
1 egg, lightly beaten
1 lb. Monterey Whole Mushrooms, cleaned and stemmed*

Directions

Cook sausage and onion in skillet until sausage is browned and onion is tender. Drain off excess fat. Cool slightly. Stir in bread crumbs and egg. Fill mushroom caps. Place, filled side up, in shallow baking dish. Add warm water to cover bottom of dish about 1/2 inch deep. Bake in 350º F oven about 20 minutes or until mushrooms are tender. Serve hot.

*Stems can be used in gravies, sauces and or casseroles.