| This recipe is liked by 1 person(s). |
Sausage Stuffed Mushrooms
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Carme Engel
| 1 large | onion, chopped fine |
| 2 cloves | garlic, chopped fine |
| ½ cup | parsley, chopped |
| mushroom stems, chopped | |
| 1 tablespoon | white wine |
| 2 | hot Italian sausage |
| 24 | mushroom caps, remove stems |
| ½ cup | cheddar cheese, shredded |
| 2 tablespoons | Romano cheese, grated |
| salt and pepper to taste |
To de-stem mushrooms: Use a damp paper towel to clean mushrooms. Then insert a teaspoon in the cap and go around the stem. It will start to give, then remove.
Sauté onion until soft. Add garlic, mushroom stems, and wine. Cook until wine evaporates (3 to 5 minutes). Cook sausage separately, drain off fat, and add to mushroom mixture. LET COOL.* Add cheddar cheese and Romano cheese. May be made a day or two ahead to this point.
Mushroom caps should be sautéed on bottoms (that is the top part of the cap--isn't English a funny language!) for a minute. Stuff caps.
Bake in oven at 350?F for 15 minutes.
*If you don't let the mixture cool, the cheese will melt.
Carme Engel got this recipe from Josie Treash, but like all good cooks she didn't let a little thing like a recipe stifle her creativity. In other words, she changed the recipe.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe