Italian Stuffed Mushrooms
Rebecca
ingredients
- 16 fresh medium mushrooms, (about 2 in. in diameter)
- 1/2 lb. sweet Italian sausage
- 1/2 cup sliced green onions
- 1/4 cup chopped green bell pepper
- 1/2 tsp. dried basil, crumbled
- 1/8 tsp. dried rosemary, crumbled
- 1/8 tsp. dried oregano, crumbled
- 1/8 tsp. dried thyme, crumbled
- 1 tsp. Worcestershire
- 1/2 cup shredded Monterey Jack cheese (2 oz.)
- 2-3 tbsp. vegetable oil
- 3 tbsp. freshly grated Parmesan cheese
directions
- 1
Rinse and pat mushrooms dry. Twist off stems; set caps aside. Finely chop stems; set aside. Fry sausage in large skillet, stirring to crumble. Drain off excess fat. Add chopped mushroom stems, and next 8 ingredients. Cook until liquid evaporates. Remove sausage mixture from heat; stir in Monterey Jack cheese. Generously brush mushroom caps with oil. Spoon filling into each cap, packing slightly. Sprinkle with Parmesan cheese. Arrange caps, filled side up, on ungreased 10x15 inch jelly roll pan. Bake in a preheated 400° oven until heated through (about 10 min.)
- 2
Serve immediately
- 3
(Filled mushroom caps can be refrigerated, covered, and baked 15 min. just before serving.)
notes
Served to: TAC 3/06 Corks 3/02
Source: Rebecca
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