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Sausage Stuffed Mushrooms

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Ingredients

  • 20 to 24 large fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter
  • 2 to 3 garlic cloves, minced
  • 1/4 pound bulk pork sausage, cooked, crumbled and drained
  • 3 tablespoons seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1 egg white

Details

Preparation

Step 1

Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer.

In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 15-20 minutes or until mushrooms are tender and tops are browned. Yield: about 2 dozen.

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