Sausage Stuffed Mushrooms Recipe
Ingredients
| White mushrooms | 1 1/2 Pound | |
| 8 ounces sweet or hot Italian-sausage links, casings removed | ||
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Seasoned bread crumbs | 1/4 Cup (16 tbs), dried | |
Directions
1. Remove stems from mushrooms; chop stems. Set mushroom caps and chopped stems aside.
2. Heat 10-inch skillet over medium heat. Add sausage; cook, breaking up meat with side of spoon, until well browned, about 8 minutes. With slotted spoon, transfer sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.
3. Add mushroom stems to hot drippings in skillet. Cook, stirring, until tender, about 10 minutes. Remove from heat; stir in sausage, mozzarella, and bread crumbs.
4. Preheat oven to 450°F Fill mushroom caps with sausage mixture. Place stuffed mushrooms in jelly-roll pan. Bake until heated through, about 15 minutes. Serve hot.
2. Heat 10-inch skillet over medium heat. Add sausage; cook, breaking up meat with side of spoon, until well browned, about 8 minutes. With slotted spoon, transfer sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.
3. Add mushroom stems to hot drippings in skillet. Cook, stirring, until tender, about 10 minutes. Remove from heat; stir in sausage, mozzarella, and bread crumbs.
4. Preheat oven to 450°F Fill mushroom caps with sausage mixture. Place stuffed mushrooms in jelly-roll pan. Bake until heated through, about 15 minutes. Serve hot.
Chef
