| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizers |
1 |
Batch |
INGREDIENTS
| 2 |
lb |
Mushrooms, white; medium to large |
| 1/2 |
lb |
Pork sausage |
| 1/4 |
lb |
Pepperoni, chopped finely |
| 1/2 |
c |
Mozzarella; shredded |
| 1/4 |
c |
Bread crumbs, seasoned |
| 1/4 |
c |
Ritz cracker crumbs |
| 1/4 |
c |
Parmesean cheese, shredded |
INSTRUCTIONS
Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
In a 10 inch skillet over medium heat, cook sausage until well browned.
With slotted spoon, remove sausage to paper towels and drain. Spoon out all
but 2 Tbsp drippings from skillet.
In hot drippings over medium heat cook mushroom stems until tender, about
10 minutes, during the last 3 minutes add the pepperoni.
Remove skillet from heat and stir in sausage, cheese and crumbs.
Preheat oven to 450 degrees, fill mushroom caps with sausage mixture, place
stuffed mushrooms into oven proof dish and bake 15 minutes.
VARIATIONS; Add chopped onions, chopped green peppers, bacon bits, anything
you like in your pizzas.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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