Yield: 1 servings
|12 larges||Mushrooms; (12 to 16)|
|½ cup||Italian seasoned bread crumbs|
|⅓ cup||Chopped red bell peppers; (optional)|
|⅓ cup||Finely minced onion; (optional)|
|4 tablespoons||Chopped fresh sage; (or 2 tablespoon|
|\N \N||; dried)|
Pop stems from mushroom caps. Preheat oven to 350 degrees. In a mixing bowl, blend sausage, bread crumbs, sage and red peppers, and onions if desired. Wetting hands with cold water will keep sausage mixture from sticking to your hands and make it easier to form small 1-1½ inch balls.
Place sausage balls into the mushroom cap and place on an ungreased cookie sheet. Place in the oven at 325 degrees-350 degrees for 30 to 45 minutes.
Mushrooms will lose moisture, however, they will reabsorb flavor and moisture from the sausage. Once done, remove and blot the bottoms of the mushrooms on paper towels and place on a serving platter garnished with parsley. Superior flavor that will be the hit of the party. This recipe will make 12-16 large stuffed mushrooms. Experiment with other fillings as well. Delicious!
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