Sausage-Stuffed Mushroom Caps

In 'A Love Affair With Southern Cooking' by Jean Anderson

• Ready In: 1 hr 20 mins
• Yields: 24 appetizers

Ingredients

• 24  medium mushrooms, wiped clean with a damp cloth
• 1⁄2 lb  spicy bulk sausage
• 1  garlic clove, finely minced
• 1  tablespoon  finely minced scallion (or fresh snipped chives)
• 1  small egg, well beaten
• 2⁄3 cup  soft  white breadcrumb (or 1/3 cup fine dry bread crumbs)
• 1⁄2 teaspoon soy sauce

Directions

1. Preheat the oven to 350°.
2. Stem the mushrooms; set the caps aside and coarsely chop the stems.
3. Cook the sausage, mushroom stems, garlic, and scallion in a medium skillet for 5-8 minutes over med-low heat, breaking up any large sausage lumps, until the meat is lightly browned.
4. Remove from the heat, cool for 15 minutes, then mix in the egg, bread crumbs, and soy sauce.
5. Mound the sausage mixture into the mushroom caps, then arrange in an ungreased 9- or 10-inch quiche dish or ovenproof 9x9 inch baking dish.
6. Bake on the middle oven rack for 15-20 minutes or until bubbling and browned.
7. Serve hot with cocktails.