"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Stuffed Mushrooms, by Angie and Mike, is from The Bolme Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
½ lb. sausage, cooked and drained 8 oz. cream cheese 2- 8oz. pkgs. whole mushrooms Green onions
Break all stems off of mushrooms. Chop some or all stems and place in bowl. Add onions and sausage. Mix in cream cheese. Stuff into mushroom caps and place in shallow baking pan. Bake at 250º for 45 minutes or at 350º for 15 minutes. (Baking longer at 250º produces juicier mushrooms.)
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