"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Italian Stuffed Mushrooms Recipe

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This recipe for Italian Stuffed Mushrooms, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Ix
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 large fresh baby portabella mushrooms
6 tablespoons olive oil
Pinch of salt
1 cup Italian bread crumbs
1/2 cup fresh parmesan cheese, coarsely grated (save some for top)
1/2 teaspoon dried minced onion
1/4 teaspoon dried minced basil
1 egg, beaten
1/2 pound mild Italian ground sausage, chopped and cooked

Directions:
Directions:
Preheat oven to 350. Rinse mushrooms and pat dry with paper towel. Brush outsides of caps with olive oil and lightly salt. Place, cavity side up, in a shallow baking pan. In a bowl, mix all other ingredients together by hand and fold into the mushroom caps. Drizzle the remaining 2 tablespoons of olive oil over the tops and a pinch of parmesan over the tops. Bake for 30 minutes.

Number Of Servings:
Number Of Servings:
12 single

 

 

 

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