Ingredients
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40
-
1
-
1
-
1 - 2
-
1
-
1/2
-
1
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Richie’s Stuffed Mushrooms, A winning combination of a few recipes I made these as an appetizer for Easter 2007 If bulk sausage is not available simply remove link sausage from casing , Outstanding appetizer!! I wouldn’t change a thing used link italian sausage and removed the casings Also used 2 garlic cloves Making these in the food processor made it very easy I did need 2 9×13 pans for this recipe I will be making these again often Thanks Richard for sharing this recipe! Made for My-3-Chefs
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Steps
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1
Done
|
Remove Stems from Mushrooms and Reserve Stems. Trim "woody" End of Stems. |
|
2
Done
|
Heat Oil in Large Skillet. |
|
3
Done
|
Add Sausage and Garlic to Skillet and Cook Til Sausage Is No Longer Pink. Let Cool a Bit. |
|
4
Done
|
Combine All Remaining Ingredients Including Stems--Reserving a 1/2 Cup of Mozzarella-- Into the Work Bowl of a Food Processor. |
|
5
Done
|
Pulse About Ten Times Til Combined, Do not Overmix. Mixture Should Have Texture. Top Each Mushroom Caps Equally With (about a Tablespoon) Stuffing. Place in Greased--9 X 13 Baking Dish--May Need 2 Dishes Depending on Size of Mushrooms---Top With Reserved Mozzarella. |
|
6
Done
|
Bake at 350f For 20 Minutes. |
|
7
Done
|
Serve Hot or at Room Temperature. |
|
8
Done
|
Enjoy! |
