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Sausage Stuffed Mushrooms
Ingredients:
1 lb. mushrooms
1/2 lb. hot Italian sausage
1/2 c. chopped tomato
1/3 c. chopped scallions
1/4 c. chopped green pepper
1 egg, lightly beaten
1/3 c. dry bread crumbs
1 lb. mushrooms
1/2 lb. hot Italian sausage
1/2 c. chopped tomato
1/3 c. chopped scallions
1/4 c. chopped green pepper
1 egg, lightly beaten
1/3 c. dry bread crumbs
Directions:
Preheat oven to 375 degrees. Remove sausage from casing and press meat into a large flat patty. In medium skillet brown one side of patty, turn and brown other side. With slotted spoon, remove patty to drain on paper towel. To drippings in skillet add tomato, scallions and green pepper. Saute 3-5 minutes or until tender but not browned. Crumble sausage into skillet mixture and mix well. Add egg and bread crumbs; stir until blended. Stuff mushroom caps with sausage mixture, mounding the tops of each. Place on greased baking sheet. Bake 20 minutes or until filling is hot and mushrooms are cookedf through.
The mushrooms can be filled up to 1 day ahead of serving time. Place on greased baking sheet; cover lightly with plastic wrap. Referigerate until ready to serve. Preheat oven to 375. Remove plastic wrap. Bake for 30 minutes or until filling is hot and mushrooms are cooked through.
Preheat oven to 375 degrees. Remove sausage from casing and press meat into a large flat patty. In medium skillet brown one side of patty, turn and brown other side. With slotted spoon, remove patty to drain on paper towel. To drippings in skillet add tomato, scallions and green pepper. Saute 3-5 minutes or until tender but not browned. Crumble sausage into skillet mixture and mix well. Add egg and bread crumbs; stir until blended. Stuff mushroom caps with sausage mixture, mounding the tops of each. Place on greased baking sheet. Bake 20 minutes or until filling is hot and mushrooms are cookedf through.
The mushrooms can be filled up to 1 day ahead of serving time. Place on greased baking sheet; cover lightly with plastic wrap. Referigerate until ready to serve. Preheat oven to 375. Remove plastic wrap. Bake for 30 minutes or until filling is hot and mushrooms are cooked through.
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