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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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REALLY TASTY APPETIZER. I HATE MUSHROOMS, BUT I LOVE THE STUFFING. HUGE HIT AT PARTIES. Ingredients:
30-40 large, fresh mushrooms |
2 lbs. pork sausage, hot or sage flavored is best |
1 med onion minced |
sauterne wine |
bread crumbs |
1 can cream of mushroom soup |
various cheeses |
Directions:
1. REMOVE STEMS FROM MUSROOMS AND RESERVE, CLEAN OUT CAPS CAREFULLY, NOT TO TEAR THEM. SET OFF TO THE SIDE.
2. DICE THE STEMS INTO SMALL PIECES.
3. COOK THE SAUSAGE UNTIL BROWN, BREAKING UP WITH A WOODEN SPOON WHILE COOKING.
4. ADD ONION, MUSHROOM PIECES AND ABOUT 1/2 CUP OF WINE AND CONTINUE TO COOK UNTIL ONION IS TRANSPARENT. (LITTLE WINE FOR THE COOK DOESN'T HURT EITHER).
5. ADD SOUP AND MIX WELL.
6. ADD CHEESE, WE USE MANY DIFFERENT TYPES OF CHEESE TO BRING OUT WONDERFUL FLAVOR, SO USE WHAT YOU HAVE, BUT YOU WANT AT LEAST THREE DIFFERENT TYPES. COOK UNTIL BLENDED VERY WELL.
7. ADD JUST ENOUGH BREAD CRUMBS TO THICKEN THE MIXTURE, COOK WELL, ABOUT 15 MINUTES.
8. PLACE MUSHROOM CAPS ON A COOKIE SHEET COVERED IN FOIL, WILL HELP WITH THE CLEAN UP.
9. FILL THE CAPS WITH THE STUFFING.
10. BAKE IN THE OVEN AT 350 FOR ABOUT 30-40 MINUTES, UNTIL THE STUFFING IS NICE AND BROWN AND THE MUSHROOMS ARE TENDER.
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