"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

STUFFED MUSHROOMS Recipe

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This recipe for STUFFED MUSHROOMS, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Friday, May 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 large mushrooms
1/2 stick margarine, melted
Salt
1/8 lb. sausage, cooked and crumbled or layer one slice on each mushroom cap
1/4 lb. mozzarella cheese
1/4 cup crushed, seasoned, dry bread crumbs
2 Tblspns. white wine or stock

Directions:
Directions:
Wash mushroom caps, remove stems and save to use later in soup or sauce. Roll caps in melted margarine to coat. Place in a shallow foil pan, open side up, and salt lightly. Combine sausage, Parmesan cheese and breadcrumbs and toss lightly with wine. Fill caps. Top with a thin slice of mozzarella cheese. Put under broiler close to unit until lightly browned. Cover with foil, put in oven and bake at 350 degrees for 15 minutes.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
45 mins to 1 hr.
Personal Notes:
Personal Notes:
Grandma Cassara made these every holiday before the 7 course meal! I will never forget how good they were. She was a fantastic cook and always surprised us with her culinary talents--and, of course, she never wrote down a single recipe!

 

 

 

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