Ez-Est Stuffed Mushrooms -- My "bestest"!
"Every time I try another stuffed mushroom recipe, I return to this one because of its different and delicious taste and ease in making. My family jokes when I return to my old stand-by saying, "These are the bestest!"
I've been making them for 25 years now (since I was 3 -- ha-ha!)"
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 680.38 g whole fresh mushrooms
- 226.79 g brown and serve sausages, thawed
- 118.29 ml parmesan cheese
- 78.78 ml butter or 78.78 ml margarine
directions
- Wipe mushrooms with damp paper towel to clean.
- Cut off dry end of stems, Slice off remaining stem, dice finely and put aside.
- Put a few sausages in blender at a time and blend until chopped.
- Mix chopped sausages, stems and cheese together then stuff into whole mushroom caps.
- Place cap side down on cookie sheet, drizzle with melted butter, and bake at 350 dg. for 20 minutes.
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Reviews
-
My blender is out of commission at the moment so I simply minced the sausages really fine. I use maple-flavored sausages. The result is a real treat for sausage lovers like me.
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I've loved Zaar for many years and the great recipes I've found here. Back when I was working and the kids were little I was an okay cook who excelled only at a few family recipes. I began "surfing" on Zaar and started making so many wonderful fast and easy recipes. As they got older and I had more time, I began making more adventurous meals. Zaar's fabulous cooks have helped me every step of the way. Thanks to the Zaar family of cooks and the enthusiasm for cooking I developed through them, I'm now considered a good cook and develop many of my own recipes.
When the kids were grown and I was no longer working, what started as a place to find new recipes turned into a community made up of varied and interesting people. After years as a "recipe surfer", I became a premium member in 2005 not only to start organizing recipes but also to participate even more in discussions, forum activities and having fun with new friends.
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