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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from for the LOVE OF COOKING!, 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:  
12 large mushrooms, stems removed
1 link of Italian sausage
3 minced green onions or 2 T. finely chopped sweet onion
1 T. minced garlic
2 oz. mascarpone or cream cheese, room temperature
¼ c. grated Romano or Parmesan cheese
2 T. melted butter or olive oil
1 T. parsley
2 tsp. oregano or Italian seasoning (I like Penzey's Tuscan Sunset)
1 egg, slightly beaten.
Directions:
Directions:
Remove casing from sausage, break it up and lightly brown it, then finely chop and set aside to cool.
Clean mushrooms and brush lightly with olive oil. Place in a flat baking pan, sides not touching.
Combine remaining ingredients and mix well. Stuff each mushroom with mixture and drizzle with a small amount of olive oil. Sprinkle additional cheese over top.
Bake for about 25 minutes or until cheese is melted and lightly browned.
Personal Notes:
Personal Notes:
These may be prepared ahead and refrigerated for 2 to 3 days, just bring to room temperature before baking or add a little time in the oven. You can also omit the sausage, add a bit of lemon juice and some surimi, crab, or lobster meat in its place. That stuffing can then be used to stuff fish fillets as well as mushrooms.

 

 

 

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