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Appetizers >  Mushrooms >  New Years Eve >  Stuffed Mushrooms >

 

Stuffed Mushrooms

• 1/2 LB Italian sausage or lean hamburger

• 24 large mushrooms, cleaned (reserve stems & insides of mushrooms)

• 1/2 C onion, minced

• 1 tsp. salt

• 1 tsp. black pepper

• 2 cloves garlic, peeled & finely minced

• 2 TBS Romano cheese, grated

• 1 TBS olive oil

• 1/2 C tomato sauce

• Nonstick cooking spray

Cut the stems off the mushrooms. Scoop out the flesh from the mushrooms carefully using a grapefruit spoon; place mushroom flesh in a bowl. Set hollowed mushroom caps aside. Chop stems and add to mushroom flesh mixture. In a skillet, cook the sausage in olive oil; add mushroom mixture (flesh and chopped stems), garlic, salt, black pepper and onions. Cook for five to ten minutes, stirring occasionally. Drain. Re-fill mushroom caps with sausage mixture; sprinkle tops with Romano cheese. Coat a baking dish with nonstick cooking spray; layer the filled mushrooms evenly on the bottom (assemble more than one layer if necessary). Spoon tomato sauce over the top; add more Romano cheese. Bake at 350-degrees F for about twenty minutes, or until heated through.

 

If preferred, heat through in a skillet (as pictured above).

 

*Stuffed Mushrooms images (C) Shenanchie (2010).

 

Related Links:

• Food Fare Culinary Collection: Mushroom Melange

• Food Fare Culinary Collection: New Years Eve Aperitifs & Appetizers

• Larkin Community Cookbook

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