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Sausage-Stuffed Mushroom Caps

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Ingredients

Adjust Servings:
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

Nutritional information

35.1
Calories
19 g
Calories From Fat
2.2 g
Total Fat
0.6 g
Saturated Fat
15.2 mg
Cholesterol
67.7 mg
Sodium
1.3 g
Carbs
0.2 g
Dietary Fiber
0.4 g
Sugars
2.8 g
Protein
739g
Serving Size

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Sausage-Stuffed Mushroom Caps

Features:
    Cuisine:

    Made them yesterday for Thanksgiving. Delirious and easy to make,

    • 100 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Sausage-Stuffed Mushroom Caps, In ‘A Love Affair With Southern Cooking’ by Jean Anderson, Made them yesterday for Thanksgiving Delirious and easy to make, , I sprinkled some param cheese to the top


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    Steps

    1
    Done

    Preheat the Oven to 350.

    2
    Done

    Stem the Mushrooms; Set the Caps Aside and Coarsely Chop the Stems.

    3
    Done

    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
    Done

    Remove from the Heat, Cool For 15 Minutes, Then Mix in the Egg, Bread Crumbs, and Soy Sauce.

    5
    Done

    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
    Done

    Bake on the Middle Oven Rack For 15-20 Minutes or Until Bubbling and Browned.

    7
    Done

    Serve Hot With Cocktails.

    Avatar Of Marley Russell

    Marley Russell

    BBQ virtuoso smoking and grilling meats to perfection every time.

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