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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from The Recipes of Peggy Jo Williams and other Family Favorites, 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:  
1 lb Mushrooms (regular white)
1 pkg Jimmy Dean Sausage (Italian or Sage)
2 cloves of garlic
2 stalks of celery
1/2 large onion
1 lb Velveeta, cut into cubes
1 pkg shredded Italian cheeses (or grated Mozzarella)
Butter
Cookie or Brownie Pan WITH SIDES
Directions:
Directions:
Wash the mushrooms, remove stems (save for later), and scoop out the inside of the mushrooms with a small melonballer or spoon.

Mince the stems, garlic, celery, and onions; saute in butter. Add the sausage and simmer slowly. Drain the mixture on paper towels and return to pan.

Add the Velveeta to the pan and melt slowly WITHOUT scorching (i.e. reduce heat) The stuffing will become paste-like when ready.

Remove from heat and spoon the stuffing into the mushrooms. Place the mushrooms in a cake pan or cookie pan (with sides).

Cook 20 minutes at 350º. Pour off the grease that will bake out of the mushrooms. Top with the shredded cheese and bake another 10 minutes. Serve hot

 

 

 

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