"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sausage Stuffed Mushrooms, by Ann Marie Smith, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
24 large mushrooms 2 T. olive oil 6 links Italian sausage ground chicken broth garlic salt and pepper 1/2 c. shredded mozzarella 1/4 c. parmesan
Remove mushroom stems, chop and set aside. Brush the caps with oil and arrange facing up. Heat oil in a skillet, add ground sausage, onion, garlic, salt, pepper and mushroom stems. Cook until brown, add broth and cheeses until melted. Stuff the caps with the meat mixture and bake 10-15 min on 350º.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.