To make mushrooms, Remove stems from mushrooms and chop fine.
Put
Grease,lightly,a 13x9x2 inch dish.
After cleaning mushrooms,remove stems.
Set aside.
Put mushroom caps in dish.
In a medium skillet,combine the garlic and sausage.
Brown the sausage,and crumble as stirring.
Drain well.
Position a knife's blade in processor bowl.
Add the stems of mushrooms,sausage and the pepper.
Cover top,and process for 30 seconds.
By spoonfuls,add filling to mushrooms,then sprikle the parmesan cheese.
Bake for 15 minutes.
You may garnish the mushrooms with the fresh parsley.
Brown a cup of favorite sausage and drain on paper toweling
igh heat. Cook and stir sausage, onion, and reserved mushroom scrapings
Remove stems from mushrooms. Chop stems. Set mushrooms and stems aside.
In
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.
he mushrooms and set aside.
If using sausages, take the sausage
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.
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 the mushrooms; chop stems finely.
Reserve
Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms
Rinse mushrooms, pat dry and remove stems.
Chop stems and combine sausage, garlic and parsley.
Cook until browned.
Drain grease off.
Stir in chopped stuffed mushrooms.
Bake at 350\u00b0 for 20 minutes.
nd stem mushrooms; pat dry (Save stems for another recipe).
Combine
egrees F.
Clean the mushrooms.
Remove the stems and
mong the caps.
Drizzle mushrooms with the 2/3 cup
arragon and nutmeg. Fill the mushrooms tops with the mixture and
boil and simmer the mushrooms for about 10 minutes. Remove
ven 400\u00b0F. Fill the mushrooms with rice mixture and place