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Stuffed mushroom Recipe

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

Contributor:  
Contributor:  
carol caruso
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
cup olive oil
1 tbsp fresh chopped garlic
white or yellow onion, finely chopped
red bell pepper, finely chopped
green bell pepper, finely chopped
2 cups raw shrimp
2 tsp Cajun seasoning
1 tbsp fresh chopped parsley (flat leaf)
2 cups Andouille sausage,finely chopped
1 cups jack&heddar cheese,shredded
cup parmesan cheese, grated
16 medium mushrooms, stems removed

Directions:
Directions:
Heat olive oil in a sauce pan over medium high heat. Saute the onion, garlic and peppers for 4-5 minutes. Add the shrimp and Cajun seasoning and cook for another 3-4 minutes. Mix in the parsley, sausage and increase the heat to high. Reduce the mixture until any liquid in the pan has evaporated. Transfer to a food processor and pulse a few times until mixture is coarsely ground. Cool in the refrigerator. Once cooled, mix in the cheeses.
Stuff each mushroom carefully, taking care not to crack the cap and place them in a pan with just enough water to come about half way up the mushroom cap. Bake at 400 degrees for 8-10 minutes, or just until the mushrooms are starting to brown on top.

Number Of Servings:
Number Of Servings:
6-8 as an appetizer
Personal Notes:
Personal Notes:
Enjoy!

 

 

 

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