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Ez-Est Stuffed Mushrooms –My Bestest

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Ingredients

Adjust Servings:
1 1/2 lbs whole fresh mushrooms
8 ounces brown and serve sausages, thawed
1/2 cup parmesan cheese
1/3 cup butter or 1/3 cup margarine

Nutritional information

220.6
Calories
177 g
Calories From Fat
19.7 g
Total Fat
9.3 g
Saturated Fat
46.8 mg
Cholesterol
367.5 mg
Sodium
3.1 g
Carbs
0.8 g
Dietary Fiber
1.5 g
Sugars
9.2 g
Protein
129g
Serving Size

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Ez-Est Stuffed Mushrooms –My Bestest

Features:
    Cuisine:

    My blender is out of commission at the moment so I simply minced the sausages really fine. use maple-flavored sausages. The result is a real treat for sausage lovers like me.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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!), My blender is out of commission at the moment so I simply minced the sausages really fine use maple-flavored sausages The result is a real treat for sausage lovers like me , 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!)


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    Steps

    1
    Done

    Wipe Mushrooms With Damp Paper Towel to Clean.

    2
    Done

    Cut Off Dry End of Stems, Slice Off Remaining Stem, Dice Finely and Put Aside.

    3
    Done

    Put a Few Sausages in Blender at a Time and Blend Until Chopped.

    4
    Done

    Mix Chopped Sausages, Stems and Cheese Together Then Stuff Into Whole Mushroom Caps.

    5
    Done

    Place Cap Side Down on Cookie Sheet, Drizzle With Melted Butter, and Bake at 350 Dg. For 20 Minutes.

    Avatar Of Giana Wiley

    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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