| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Appetizers |
1 |
Servings |
INGREDIENTS
| 12 |
lg |
Stuffing mushrooms |
| 1 |
pk |
(8 oz) cream cheese; softened |
| 3 |
|
Green onions; with tops |
| 2 |
|
Sweet or hot Italian sausage links; cooked and crumbled |
| 1/4 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Butter; for saute |
INSTRUCTIONS
Do not clean mushrooms with water, it makes them watery, and they are grown
in sterile soil so a speck of dirt won't hurt, use a mushroom brush or a
damp paper towel.Clean and destem mushrooms and saute in about 1 T butter
till slightly cooked. Remove and set on cookie sheet underneath side up to
stuff. In a food processor or blender, chop the green onions, then add and
pulse the cooked sausage till crumbled fairly small. Add softened cream
cheese and Parmesan cheese and blend til thoroughly mixed. Use a teaspoon
or piping bag to mound filling onto mushroom caps. Bake at 350°F for about
10 minutes. Then set oven to broil and brown tops lightly. Serve hot. You
could fer sure throw these in a foil pan and stick them on the grill ...
NOTES : Great with a good steak!!
Recipe by: Liza Jane original
Posted to bbq-digest by LizaCooks <LizaCooks@aol.com> on May 6, 1998
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