Stuffed Sausage Mushrooms

By plilhig

Ingredients

• 8 ounces whole fresh mushrooms
• 4 ounces spicy bulk breakfast sausage
• 2 teaspoons grated onion
• 1 tablespoon minced fresh parsley, or 1 tsp. dried parsley
• 1 1/2 teaspoons minced fresh chives, or 1/2 tsp. dried chives
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• Dash pepper
• 3/4 cup unseasoned fine dry bread crumbs, plus 2 tbsp., divided
• Crisco® Pure Canola Oil, for frying
• 1 large egg, beaten

Details

Servings 4
Preparation time 15mins
Cooking time 17mins
Adapted from crisco.com

Preparation

Step 1

1. WASH mushrooms. Remove stems from caps. Finely chop stems. Reserve caps to stuff.

2. COMBINE mushroom stems, sausage, onion, parsley, chives, Worcestershire sauce, salt and pepper in saucepan. Cook and stir over medium heat until sausage is cooked and mushrooms are tender.

3. REMOVE from heat. Stir in 2 tablespoons bread crumbs. Fill mushroom caps with stuffing mixture, packing firmly and mounding mixture slightly.

4. HEAT oil 3 inches deep in 4-quart saucepan or deep fryer to 375ºF. Dip stuffed mushrooms in beaten egg. Roll in remaining bread crumbs to coat.

5. FRY a few at a time in hot oil 1 to 2 minutes or until golden brown, turning once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven.

TIP To make a day ahead, prepare as directed. Coat with egg and crumbs. Cover with plastic wrap and refrigerate. Fry as directed, adding 1 to 2 minutes cooking time.