Misdemeanor Mushrooms

Submitted by Foxfire13

"A Bill Jessup recipe direct from Lake Eden, Minnesota! When putting mushroom caps down on the baking sheet if you notice they roll, then shave just a little bit off the cap to make it flat. This will help keep them on the sheet."

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 20 mushroom caps
• Serves: 15

ingredients

• 2 lbs pork sausage
• 3 garlic cloves (finely chopped)
• 2 tablespoons ground sage
• 8 ounces cream cheese (comes in an 8 ounce package)
• 1 tablespoon parsley
• 1 ounce marsala wine
• 1 lb mushroom (medium to large)
• parmesan cheese (to sprinkle)

directions

1. In a large, non-stick skillet, combine sausafe, garlic and sage. Saute' until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine, remove from heat, and cover.
2. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. Fill each cap with a heaping mound of warm sausage mixter and sprinkle with Parmesan cheese. Bake in a 325 degree F. oven for 15 minutes.

Reviews

[Starrynews]

Great stuffed mushrooms! Very filling and flavorful. I borrowed a tip from another stuffed mushroom recipe I have used and cooked them in a mini muffin tin to prevent them from moving around. We enjoyed the addition of the parsley & marsala. Thanks for sharing! PAC Spring '11