Sunday, October 23, 2011

Mushrooms Stuffed with Sausage


Can double as appetizer or garnish on meat platter
Yield: 18 to 20 appetizers


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*


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.

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