"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 Collier Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristine Collier
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Hot Sausage
1 1/2 tsp. Oregano
1 C. Parmesan Cheese Separated
1/2 tsp. Worcestershire
1/2 tsp garlic powder
1 (8 oz) package cream cheese (Philadelphia brand works best)
1 Large egg yolk beaten
Salt & Pepper to taste
24 large stemmed mushrooms

Directions:
Directions:
Preheat oven to 350 F. Saute sausage and oregano. Drain and transfer to large mixing bowl and let cool. Mix in 1/2 C Parmesan Cheese, Wor. Sauce and garlic powder. Add cream cheese and mix. Season with salt and pepper. Add yolk. Mix well. Stuff mushrooms and place in baking dish lightly oiled with olive oil. Bake uncovered until tender and brown on top. (About 25 mins.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Even non-mushroom lovers will like these.

 

 

 

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