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CATEGORY CUISINE TAG YIELD
Grains, Dairy Italian Appetizers 3 Servings

INGREDIENTS

2 Italian sweet sausages
1/4 t Fennel seeds
pn Red pepper flakes, optional
1/4 c Yellow onion, minced
1 Garlic clove, minced
Olive oil, as necessary
1/4 c Parsley, chopped
1/4 c Black olives, chopped
1/3 c Bchamel sauce, thick
Salt & pepper
12 Mushrooms, large
Parmesan cheese

INSTRUCTIONS

Remove sausage meat from casings and crumble into a small skillet.
Saut gently, stirring often, until meat is thoroughly done. Season
with fennel and, if desired, red pepper flakes. With a slotted spoon,
remove sausage to a bowl, leaving the rendered fat in the skillet.
Saut onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat. Stir (imported) olives and
bchamel into the sausage mixture; combine thoroughly. Taste the
mixture and season with salt and pepper if necessary. Pull the stems
off the mushrooms and save for another use. Wipe mushroom caps with a
damp cloth and season lightly with salt and pepper. Fill each cap
generously with the stuffing. Arrange caps in a lightly oiled baking
dish. Sprinkle the tops of the stuffing with Parmesan cheese to  taste.
Bake at 450øF. for about 15 minutes or until bubbling and  well
browned. Let settle for 5 minutes before serving.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 241
Total Fat: 27.4g
Cholesterol: 49.9mg
Sodium: 970.5mg
Potassium: 233.7mg
Carbohydrates: 5.5g
Fiber: 1.1g
Sugar: 1.3g
Protein: 23.3g


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