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Italian Sausage Stuffed Mushrooms

Ingredients
  • 2 (5 oz) packages of baby portabella mushrooms or large white mushrooms cleaned
  • 2 tbsp butter
  • 1/4 cup finely chopped green onion
  • 3/4 cup red onion, copped
  • 1 tsp fresh garlic, minced
  • 1/2 (14 oz) package of Klement's Pre-Cooked Italian Sausage
  • 1/4 cup garlic & herb bread crumbs
  • 1 package (5.2 oz) soft cheese with garlic and herbs
  • 1/2 tsp dried basil leaves
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 tbsp roasted bell peppers (from a jar), chopped
Steps
  • Heat oven to 350°F.
  • Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  • In a large skillet, melt butter over medium heat. Sauté green and red onion in butter for 2 minutes, stirring occasionally. Stir in mushroom stems and fresh garlic. Cook about 2 minutes, stirring occasionally.  Remove from heat and cool slightly. Stir in bread crumbs, cheese, sausage, basil, oregano, garlic salt, and pepper.
  • Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10 inch pan. Garnish each with roasted red bell pepper pieces.
  • Bake uncovered, 12 to 15 minutes, or until filling is light golden brown.
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