Sausage Stuffed Mushrooms
By calypan
Rate this recipe
4/5
(1 Votes)
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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