Baked mushrooms stuffed with country sausage
100 servings
Ingredients
| Quantity | 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 | ||
Directions
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