Sausage Stuffed Mushrooms

30 medium mushrooms
1/2 lb pork sausage

1/2 cup mozzarella cheese (shredded)

1/4 cup breadcrumbs (seasoned)

parsley (garnish)

Directions:

1. 1 Remove and chop stems from mushrooms, set aside.
2. 2 in skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain.
3. 3 in same skilled, cook mushroom stems until tender. Remove skillet from heat, stir in sausage, bread crumb, and cheese.
4. 4 Preheat oven to 450 degrees. Fill caps and bake for 15 minute.
5. 5 garnish with parsley.

Source: Food.com

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.