Sausage Stuffed Mushroom Caps |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
From the book, Celebrating Our Equality by Carolyn Quick Tillery. DH loves sausage and he loves stuffed mushrooms, so I can't wait to make these. Ingredients:
24 large mushroom caps |
8 ounces ground sausage meat |
1/2 of a small onion, finely chopped |
1 garlic clove, finely minced |
2 tablespoons fresh parsley, chopped, divided |
1/2 teaspoon dried thyme |
1/4 teaspoon dried tarragon |
salt and pepper |
4 tablespoons olive oil, divided |
1/2 cup fresh breadcrumb |
Directions:
1. Preheat oven to 375.
2. Wipe mushrooms clean, cut away and discard any dirty or woody stem ends and remove the stems carefully.
3. Avoid damaging the caps.
4. Finely chop stems and combine with the sausage meat, onion, garlic, half the parsley, theme and tarragon.
5. Mix well and season to taste with salt and freshly ground black pepper.
6. Pour 1 T olive oil in heavy pan and heat it over a moderate burner or flame.
7. Add the sausage meat mixture and cook for about 5 minutes, crumbling and blending it with a fork until it is lightly browned.
8. Add additional olive oil as needed.
9. Remove the pan from the heat and allow the mixture to cool.
10. Evenly divide the mixture and stuff the caps.
11. Combine bread crumbs and remaining parsley.
12. Sprinkle over the stuffed mushrooms and bake in the preheated oven for 20 minutes or until the tops are nicely browned.
13. Serve immediately.
|
|