"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 dozen fresh mushrooms
1 - 8 oz pkg cream cheese, softened
c. parmesan cheese
1 roll of Jimmy Dean sausage, cooked and drained
2 T oil
tsp. minced garlic (from jar)
tsp. cayenne pepper
tsp. onion powder
Italian bread crumbs
Mozzarella cheese

Directions:
Directions:
Cook sausage and drain grease.
Clean mushrooms, dry with paper towel. Twist off stems and mince them.
Saute the mushroom stems and garlic in oil until there is no moisture left in pan.
Mix with cream cheese, parmesan cheese, sausage, and spices.

Spray bottom of casserole dish with PAM and sprinkle Italian bread crumbs. Stuff mushrooms with cream cheese mixture. Sprinkle mushrooms with bread crumbs and mozzarella cheese. Bake 20-30 minutes at 350.

 

 

 

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