igh heat. Cook and stir sausage, onion, and reserved mushroom scrapings
Remove stems from mushrooms. Chop stems. Set mushrooms and stems aside.
In
he mushrooms and set aside.
If using sausages, take the sausage
Remove stems from the mushrooms; chop stems finely.
Reserve
To make mushrooms, Remove stems from mushrooms and chop fine.
Put
Preheat oven to 400\u00b0F. Place sliced tomatoes in a large baking dish. Add stock and mushroom caps. Set aside. Melt butter in a frying pan, saute onion and diced mushrooms and season to taste. Add sausage meat and brown. Distribute sausage mixture between mushrooms and sprinkle with cheese and herbes de Provence. Bake for about 20 mins. Serve garnished with parsley.
Remove the stems from mushrooms.
Chop the mushroom stems.<
Pre - Heat oven to 350\u00b0F.
Clean mushrooms with a soft brush or cloth.
Remove the stems of the mushrooms and chop in food processor.
Mix sausage , bread crumbs, 2/3 package of Chavrie and chopped mushroom stems.
Stuff each mushroom cap with about 1 tablespoons of sausage mixture.
Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.
Wash the mushrooms and pat dry with paper
igh heat cook the Italian sausage until it completely cooked through
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.
Preheat the oven to 400 degrees.
In a large skillet, heat the oil over medium-high heat; brown the sausage, stirring to break up, then drain off excess liquid.
Add the cream cheese, salt, pepper, dillweed, and scallions to the sausage; mix.
Stuff the mushrooms with the sausage mixture, place on cookie sheets that have been coated with nonstick vegetable spray, sprinkle with bread crumbs, and bake for 15 to 20 minutes or until lightly browned.
Transfer to a serving platter and serve warm.
YIELD:
about 40 stuffed mushrooms.
Clean mushrooms and pull out stems. Fill mushrooms with raw sausage; pat until sausage is mounded. Bake on ungreased cookie sheet at 350\u00b0 for 30 minutes, or until sausage looks well browned. The last 5 minutes of baking, top mushrooms with shredded cheese.
Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. Crumble sausage in large skillet; add chopped mushroom stems and onion. Cook until sausage is browned, stirring frequently. Drain excess fat. Stir in ketchup, bread crumbs and parsley. Fill each mushroom cap with sausage mixture. Place in 3-quart baking dish. Bake in preheated 375\u00b0 oven for 12 to 15 minutes. Makes about 30 stuffed mushrooms.
Dice shallot and mix with cream cheese, sausage and pepper. Remove stems from mushrooms and fill with mixture. Place stuffed mushrooms in glass baking dish. Bake at 400\u00b0 for 15 to 20 minutes.
Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms
In skillet, brown sausage and drain.
In same skillet, add cream cheese to sausage.
Heat until melted.
Clean and remove stems from mushrooms.
Stuff mushrooms heaping full with sausage mixture.
Bake at 350\u00b0 for 15 minutes or until lightly browned.
Brush dirt from mushrooms. Remove stems and finely chop them (stems). Brown sausage, mushroom stems, onion and garlic. Stir to crumble. Drain. Roast red pepper over open flame (skin will turn black and peel off easily). Peel and seed red pepper. Finely chop and add to sausage along with bread crumbs. Stir to combine. Stuff mushrooms with sausage mix. Sprinkle on Parmesan cheese. Bake at 375\u00b0 for 15 minutes. Serve warm.
Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
In a medium saucepan cook bulk Italian sausage with stems, green onion and garlic until sausage is brown; drain fat.
Stir grated Parmesan cheese and bread crumbs into sausage mixture.
Spoon mixture into mushroom caps.
Arrange mushrooms in a 15x10x1-inch baking pan. Bake in a 425 degree oven 8 to 10 minutes or until heated through.
b>mushrooms; remove stems.
Chop stems and set aside.
Cook sausage