Sausage-stuffed mushrooms
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Sausage-stuffed mushrooms
  Mushrooms    Appetizers  
Last updated 6/12/2012 1:22:10 AM. Recipe ID 54670. Report a problem with this recipe.
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      Title: Sausage-stuffed mushrooms
 Categories: Appetizers
      Yield: 3 Servings
      2    Italian sweet sausages
    1/4 ts Fennel seeds
        pn Red pepper flakes (optional)
    1/4 c  Yellow onion, minced
      1    Garlic clove, minced
           Olive oil, as necessary
    1/4 c  Parsley, chopped
    1/4 c  Black olives, chopped
    1/3 c  Béchamel sauce, thick
           Salt & pepper
     12    Mushrooms, large
           Parmesan cheese
    Remove sausage meat from casings and crumble into a small skillet.
  Sauté gently, stirring often, until meat is thoroughly done. Season
  with fennel and, if desired, red pepper flakes. With a slotted spoon,
  remove sausage to a bowl, leaving the rendered fat in the skillet.
    Sauté onion and garlic in the fat, adding a little olive oil if
  necessary, until tender and golden, about 25 minutes. Stir in chopped
  parsley and add to reserved sausage meat.
    Stir (imported) olives and béchamel into the sausage mixture;
  combine thoroughly. Taste the mixture and season with salt and pepper
  if necessary.
    Pull the stems off the mushrooms and save for another use. Wipe
  mushroom caps with a damp cloth and season lightly with salt and
  pepper. Fill each cap generously with the stuffing. Arrange caps in a
  lightly oiled baking dish. Sprinkle the tops of the stuffing with
  Parmesan cheese to taste.
    Bake at 450°F. for about 15 minutes or until bubbling and well
  browned. Let settle for 5 minutes before serving.

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Recipe ID 54670 (Apr 03, 2005)

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