inced and added to the sausage mixture later is desired).
Preheat the broiler.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.
Brown and drain sausage and onions. Wash mushrooms; discard stems.
Place mushroom cups (cavity side up) in a greased 9 x 13-inch dish.
Prepare chicken gravy mix as directed on package. Add all ingredients except cheese and mushrooms to gravy.
Mix well.
Divide mixture evenly in each mushroom cup.
Top with cheese.
Bake at 400\u00b0 for 10 to 15 minutes.
Remove stems and chop.
Cook sausage in oil until brown. Remove and drain, keeping 2 tablespoons of oil in pan.
Remove from heat.
Add milk, cheese and crumbs.
Mix well.
Fill caps with mixture and place in jelly roll pan.
Bake at 450\u00b0 for 15 minutes.
Preheat the broiler.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly browned.
Drain and transfer to a medium bowl.
Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture. Arrange on a baking sheet.
Broil for 2 - 3 minutes, until lightly browned.
he sausage is starting to brown, cut the portobello mushroom in
Make marinade and marinate mushroom caps for 24 hours.
Remove mushrooms from the marinade and pat dry with a towel.
Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.
Blend until well incorporated, but not completely smooth.
Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.
Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
remove stems from mushrooms.
finely chop stems.
start browning the sausage.
add in chopped stems the last few minutes.
add garlic if desired.
drain sausage and mushroom mixture.
mix with softened cream cheese.
spoon mixture into mushroom caps.
broil for five minutes or until browned.
ib,.
Combine ground meat, sausage, onion, mushroom, salt and pepper,.
).
Hollow out each mushroom cap, reserving scrapings.
Heat
igh heat cook the Italian sausage until it completely cooked through
killet over medium heat, cook sausage until well browned.
With
Wash, destem and dry mushroom caps.
Brown sausage and crumble.
Add crumbs and cheese and stir until cheese is melted. Fill caps with sausage.
Melt margarine in bottom of large casserole dish.
Place stuffed caps into margarine.
Top with remaining cheese and bake at 350\u00b0 until cheese is melted.
Heat oven to 325. Trim mushroom stems and finely chop; set
emove stems. Finely chop the mushroom stems. Set mushrooms caps aside
br>Cool.
Combine mushroom mixture with sausage and parsley.
Stuff
ice is cooking, brown Italian sausage in a frying pan and
f using sausages, take the sausage casings off them and break
elow.
STUFFING.
BROWN sausage in a nonstick skillet, crumbling
o 375.
place the mushroom stems in a food processor