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Mushroom: Italian Sausage Stuffed Mushrooms

Source of Recipe

www.meals.com


List of Ingredients

1 pound large button mushrooms, cleaned
1/2 pound ground Italian pork sausage
1 clove garlic, crushed
1/4 teaspoon ground black pepper
12 tablespoons grated parmesan cheese
2 tablespoons chopped flat leaf parsley


Recipe

Preheat oven to 375ºF. Carefully remove mushroom stems; set stems aside. Spray a 13x9x2-inch baking dish lightly with non-stick vegetable spray. Place mushroom caps in dish open-side up. Set aside. Combine sausage and garlic in a heavy skillet. Brown, stirring to crumble. Drain any excess fat. Using a food processor fitted with a knife blade, process mushroom stems, cooked sausage and pepper for 30 seconds. Spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake 15 minutes. Remove from oven; serve warm or at room temperature. Garnish with parsley. Cooking

Tips: If sausage links are used cut them into rounds before cooking; drain and proceed as above. Also for easier baking place 1 cap into each well of a muffin tin; use as many tins as are necessary (you may not be able to bake them all at once). After baking transfer caps to a heat-resistant serving dish.