Sausage-Stuffed Mushrooms
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 24 large fresh mushrooms
- 29.58 ml onions, finely chopped
- 2-3 garlic cloves, minced
- 14.79 ml butter
- 113.39 g Italian sausage, cooked, crumbled and drained
- 44.37 ml seasoned bread crumbs
- 44.37 ml parmesan cheese, grated
- 14.79 ml dried parsley flakes
- 1 egg white (I usually add 2 egg whites)
directions
- Remove mushroom stems from caps.
- Set caps aside (discard stems or save for another use).
- In small skillet, saute onion and garlic in butter until tender.
- In large bowl, combine the sausage, bread crumbs, Parmesan, parsley and egg white.
- Stir in onion mixture.
- Fill the mushroom caps; place in a lightly greased 15-inch by 10-inch by 1-inch baking pan.
- Bake at 350 degrees for 15-20 minutes or until mushrooms are tender and tops are browned.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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