Yield: 1 servings
|\N \N||- G. Granaroli XBRG76A|
Mushrooms- find the biggest ones you can. Gently remove stems and soak in warm water with juice of ½ lemon. Sausages- 1 per 6 lg mushroom caps- remove the meat from the casing. Saute in a pan and break up the meat as it browns. When slightly browned add the mushroom stems (chopped) Saute until sausage is just about cooked.
Drain well in a strainer In a large bowl add bread crumbs, sausage and mushroom mixture and any other spices you like. Add just enough olive oil to make a sandy mixture. Fill mushroom caps and place on baking pan. Bake 20 min at 375-400. Serve hot for hors d'oeuvres or a veggie at dinner.