Stuffed Mushrooms

Photo by Mary Ann R.

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 12

    large mushrooms (reserve stems for mixture)

  • 1/2

    pound 80% ChopMeat (Meatloaf mix can be used)

  • 1 or 2

    Sausage links. casing removed

  • 2

    Tbsp. Olive Oil

  • 1

    Small Onion, chopped (I also added 1 Tbsp of dried onion - it just added a nice taste to it. Do it to your taste)

  • 1

    Clove Garlic, chopped

  • Salt and Pepper to taste

  • 1/4

    cup Italian Bread Crumbs

  • !/4 Cup Reggiano Parmesano Cheese

  • 1

    egg

  • For Top:

  • olive oil

  • bread crumbs

  • Shredded Mozzarella Cheese

  • 1

    beef boullion cube. (desolved in hot water) or beef broth.

Directions

In frying pan heat olive oil and 1 Tbsp. butter. brown chopmeat and sausage. Season wtih salt and pepper to taste. Add onion’s and garlic and chopped mushroom stems and cook until tender. At this point I put the meat into a food processor and give it a rough chop. Stir in Reggiano Parmesano. TO ASSEMBLE: Stuff mushrooms with mixture and place in dish. (store or freeze leftover stuffing. I use it in stuffed pepper or buy more mushrooms and stuff them) Add a small amount of beef broth to bottom of dish. Top each mushroom with breadcrumbs, then olive oil and the mozzarella cheese if you like. and bake for 15- 20 min. The breadcrumbs and olive oil combine with the broth in the dish, and I use it to marinate the mushroom during their baking.

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