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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from The Gleeson 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:  
24 large mushrooms (the bigger the better)
1/4 C sliced green onions
1 garlic clove, minced
2-3 Tbsp. bread crumbs (Italian style, baby!)
1/2 lb. of Italian sausage
Directions:
Directions:
Wash up the shroomies and remove the stems. Save enough chopped stems to make about 1 cup. Clean out any loose stuff inside the caps and put it in with the chopped stems. Begin to cook the sausage in a saucepan and add in the stem mixture, stems, onions and garlic. Cook it up until the sausage is well browned then drain. Add in the bread crumbs and 2 or more tablespoons of grated Parmesan cheese ( get the fresh stuff). You want the mixture to stick together so go easy on the bread crumbs...too much will dry it out; too little will make mushy shrooms. Put your shroomies in a 15x10x1 baking pan. Scoop in the mix and bake at 425 degrees for about 10 minutes. This is the recipe Mike e-mailed to me – he’s holding out on one secret ingredient and he might share it with you if you call him!

 

 

 

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