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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

STUFFED MUSHROOMS DUTCH OVEN STYLE Recipe

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This recipe for STUFFED MUSHROOMS DUTCH OVEN STYLE is from The Clay Family & Friends 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:  
Original basic recipe is from a Walmart employee cookbook I added to it and made it for a Dutch oven

12-16 Large Mushrooms
1/2 - Lb. hot pork sausage
1 – C pork stove top dressing (I use the whole box)
1-small Yellow onion (diced small)
2- C Sharp Cheddar Cheese (I use a lot more. Good cheese)
3- Tsp. Butter (Melted) (I use a lot more)
1- Tsp. black pepper
1- Tsp. Olive Oil
2-Jalapeno Peppers (deseeded and diced fine)
Garlic Salt
Directions:
Directions:
Coat the bottom and the sides of a 12” Dutch oven with olive oil. Sprinkle the olive oil coated Dutch oven with Garlic salt. As much as you like. Pre-heat the Dutch oven on 4 charcoal briquettes to worm the oven.
Wash the mushrooms well, remove the stems from the mushrooms and dice them up vary fine. Set aside for later.
In a cast iron skillet cook the Sausage well (Drain oil) add the diced mushroom stems, stuffing, onion, jalapeno peppers, 1 cup or more of the cheese, butter 2-tsp. garlic salt and pepper, mix well. Continue to heat until the vegetables are done and mixed well.
Spoon the mixture in the mushroom caps and place each mushrooms in the hot Dutch oven. Fill up the Dutch oven with filled mushroom caps. Put any leftover mix on top of the mushrooms in the Dutch oven (That is why I make a little extra mix. Sprinkle the last C of cheese on top of the mushrooms.
Replace the lid place 15-18 Charcoal briquettes on top and set the Dutch oven on 8 Charcoal briquettes. Cook until the cheese begins to brown.
Keep an eye on the bottoms to make sure they don’t burn. You should add or subtract the Charcoal briquettes so the bottoms don’t burn.
Check mushrooms every 10-15 minutes and as you do rotate the lid and Dutch oven ¼ turn each time.

This can be cooked in a casserole dish in the oven @ 375 bake until the cheese bubbles and starts to brown
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
1-hr.
Personal Notes:
Personal Notes:
Original basic recipe is from a Walmart employee cookbook I added to it and made it for a Dutch oven
Mr. Ming loved it when I cooked this when we smoked pork butts for the engineering Mofest pick nick.

 

 

 

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