Just tried this recipe for an Iowa State game day gathering. You all know I don’t like to be in the kitchen when we’re having people over! I made these the night before and popped them in before our friends got here. It worked out great, everyone loved them and I’ll be putting them on my to 10 favorite appetizer list!
My favorite recipes come from community and church cookbooks – you know people only submit their best recipes so they are tried and true…not like some of the Pinterest fails I’ve tried! Check those boxes in your attic and see if you have any cookbooks laying around!
Ingredients
- 2 lbs of large, whole mushrooms
- 1 lb bulk sausage
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 2 eggs
- 1/4 c parmesan cheese
- 3/4 c Italian-style fine breadcrumbs
- 1/4 c olive oil
instructions
Preheat oven to 375 degrees; recipe yield is 20-24 stuffed mushrooms
Clean mushrooms and pat dry.
Stem the mushrooms and hollow out the caps slightly with a a spoon. Be careful when you do this – they do break easily.
Chop stems.
Brown the sausage and mushroom stems in a heavy skillet. Drain well and cool.
Add salt, pepper and garlic powder.
Meanwhile, beat the eggs and cheese together; add to sausage mixture.
Then, add bread crumbs and mix well.
Pour oil into a 9×13 baking dish; tilt to coat.
Dip the outside of mushroom cap in oil and turn to coat.
Stuff the mushroom with sausage mixture and place side by side in baking dish.
Bake in a 375 degree preheated oven for 20 minutes and serve hot.
Hill Street Lifestyle 