"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

Sausage Stuffed Mushrooms Recipe

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

Contributor:  
Contributor:  
Barbara Lafferty Oberdorf
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
24 large fresh mushroom 1 1/2-2" or 2-16 oz containers
1/4 c sliced green onions
1 clove garlic minced
1/2 lb Italian sausage
2 tbsp grated parmesan cheese
2 tbsp bread crumbs

Directions:
Directions:
Wash and drain mushrooms. Remove stems and reserve caps. Chop enough stems to make 1 cup. Saute' Italian sausage with stems, onions, and garlic until brown. Drain fat. Stir in parmesan cheese and bread crumbs into sausage mixture. Spoon crumb mixture into mushroom caps. Bake in 15x10x1 pan at 425 for 8-10 minutes or until heated

Personal Notes:
Personal Notes:
My most requested pot luck recipe!

 

 

 

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