Baked mushrooms stuffed with country sausage

Yield: 100 servings

Measure Ingredient
4 pounds Bulk sausage
2 cups Parsley -- minced
2 cups Parmesan cheese -- grated
2 cups Scallions -- minced
8 Eggs
2 Sticks butter
100 larges Mushroom caps
1 cup Parmesan cheese -- grated
For sprinkling

Preheat oven to 400F. In a large skillet, cook the sausage over moderate heat until it is broken into small pieces an no longet pink.

Drain on absorbent towls and then mix with parsley, 2 cups parmesan cheese, scallions, and lightly beaten eggs. Set aside. Melt the butter in a large skillet and saute the mushroom caps briefly (about 1-2 minutes)roling the around in the pan. Cool. Divide the sausage mixture among the mushroom caps, mounding slightly. Just before baking, sprinkle each cap with about a teaspoon parmesan cheese. Bake in a large lightly buttered pan at 400F for 10minutes.

Recipe By : unk

From: Bright Larkin Date: 08-30-95 (16:13) (19) (E)Cooking

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