Richie's Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A winning combination of a few recipes. I made these as an appetizer for Easter 2007. If bulk sausage is not available simply remove link sausage from casing. Ingredients:
40 large fresh stuffing mushrooms |
1 tablespoon olive oil |
1 lb bulk italian sweet sausage |
1 -2 garlic clove, chopped |
1 cup ricotta cheese |
1/2 cup grated parmesan cheese |
1 cup grated mozzarella cheese (divided) |
1 egg |
1/2 cup seasoned dry bread crumb |
2 tablespoons fresh parsley |
salt and pepper |
Directions:
1. Remove stems from mushrooms and reserve stems. Trim woody end of stems.
2. Heat oil in large skillet.
3. Add sausage and garlic to skillet and cook til sausage is no longer pink. let cool a bit.
4. Combine all remaining ingredients including stems-reserving a 1/2 cup of mozzarella- into the work bowl of a food processor.
5. Pulse about ten times til combined, do not overmix. Mixture should have texture. Top each mushroom caps equally with (about a tablespoon) stuffing. Place in greased-9 x 13 baking dish-may need 2 dishes depending on size of mushrooms-top with reserved mozzarella.
6. Bake at 350°F for 20 minutes.
7. Serve hot or at room temperature.
8. Enjoy!
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