No big news on this blog today…just another recipe that I hope you enjoy!
Italian Sausage Stuffed Mushrooms
A favorite appetizer for weddings and parties.
12 oz pkg. mushrooms, cleaned and stems removed and saved
4 Tbs. butter
Cook the mushroom caps until tender. Cool and fill with the following stuffing.
Dice remaining mushroom stems in a food processor or chop by hand.
Sauté the stems in 2 Tbs. olive oil with:
2 cloves minced garlic
1 small minced onion
½ pound Italian sausage
½ tsp basil
1 C. seasoned bread crumbs
¼ C. marinara sauce
1 C. shredded mozzarella cheese
Stuff the caps on a baking sheet and sprinkle with parmesan cheese if desired.
Bake at 350 degrees for 10 minutes or until the tops crisp. Serve warm.