Ingredients
-
24
-
1/2
-
1
-
1
-
1
-
2/3
-
1/2
-
-
-
-
-
-
-
-
Directions
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. |
