Pennsylvania is often referred to as the “Mushroom Capital of the World.” This recipe’s a delicious appetizer and is always the hit of the party.
Beatrice Vetrano Landenberg, Pennsylvania
Sausage-Stuffed Mushrooms Recipe
Sausage-Stuffed Mushrooms
12 to 15 large fresh mushrooms
2 Tbsp. butter, divided
2 Tbsp. chopped onion
1 Tbsp. lemon juice
¼ tsp. dried basil
Salt and pepper to taste
4 oz. bulk Italian sausage
2 Tbsp. dry bread crumbs
2 Tbsp. grated Parmesan cheese
Remove stem from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in pepper towels and squeeze to remove any liquid.
In a large skillet, heat 1 ½ tablespoon butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
Place in a greased baking pan. Bake at 400 F. for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. 12-15 servings
(Recipe for Sausage-Stuffed Mushrooms came from tasteofhome.com)
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