Recipe by Jamie Girl
"Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights."
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mushrooms, stems removed
dry bread crumbs
grated Parmesan cheese
shredded mozzarella cheese
After reading the only review for this recipe, I decided to not bother cooking the mushrooms and meat separately, but stuff the raw sausage mixture into the mushroom caps. I also halved the amount of breadcrumbs the recipe called for. The result was a moist and delicious appetizer. I baked them at 350° for 30 minutes. The recipe could use a little more seasoning to me, but it was still very good.
I made this tonight for a thanksgiving side! The taste was wonderful! The whole plate was devoured. I bought sweet Italian sausage without the casing and I only had string cheese mozzarella on hand which I sliced thin to incorporate into the mix. My only drawback was I wished the filling didn't turn out so dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 80
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