"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage-Stuffed Mushrooms Recipe

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

Contributor:  
Contributor:  
Lois Hoppe
Added: Thursday, October 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
16 large mushrooms (about 1 pound)
1/2 small onion, minced
1/4 c chopped red bell pepper
1/2 pound ground Italian sausage
2 tbsp. plain bread crumbs
3 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper

Directions:
Directions:
Preheat the oven to 350. Remove the mushroom stems from the caps; finely chop the stems. In a large skillet, saute chopped mushroom stems, onion, bell pepper, and sausage over medium-high heat until the sausage is crumbled and browned. Remove from heat and stir in the remaining ingredients; mix well. Stuff each mushroom cap and place on a large rimmed baking sheet. Bake for 20 minutes, or until the mushrooms are tender.

Number Of Servings:
Number Of Servings:
16

 

 

 

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