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Italian Stuffed Mushrooms




Source of Recipe


Lynda McCormick


List of Ingredients




1 pound Italian sausage, hot or mild
1/4 cup red onion, finely chopped
1/2 green pepper, finely diced
2 cloves garlic (2 to 3) finely minced
1/4 teaspoon garlic powder
1/4 cup Italian bread crumbs (dry)
1/8 teaspoon black pepper (1/8 to 1/4)
1/4 teaspoon kosher salt
1 1/4 cups spaghetti sauce (homemade or bought)
40 large mushroom caps, finely chopped (save some stems for filling)
Olive oil
Mozzarella cheese


Recipe



Cook sausage, onion, green pepper, garlic, garlic powder, and a handful of mushroom stems in a skillet. Drain fat. (Run sausage through a food processor if you want a finer texture of meat) Next add bread crumbs, pepper, salt, and sauce. Coat mushroom caps with a bit of oil. Fill caps with meat mixture. Cover with foil and bake in a 350° oven for about 20 minutes. Uncover and sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender. These can also be loosely cover with wax paper and microwaved, if desired. Serves 40