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"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 is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 large mushrooms
3/4 lb mild Italian sausage
4 tbsp unsalted butter
1/4 cup chopped parsley
2 large garlic cloves minced
2 eggs
1 cup freshly grated Parmigiano-Reggiano (Parmesan)
Freshly ground pepper
Directions:
Directions:
Preheat oven to 350º.

Remove stems from mushrooms and chop finely. Melt the butter in a large frying pan and saute the mushrooms until tender. In another frying pan saute the sausage just until pink color disappears. Mix all ingredients together. Stuff the mushroom caps, piling filling high. Sprinkle with Parmesan cheese. Bake for 15 minutes or until topping is browned.

 

 

 

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