Sausage Stuffed Mushrooms

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

1 lb. lg. white mushrooms (approximately 24)
4 oz. bulk Italian sausage
1 tsp. minced fresh garlic
1/2 cup plus 2 tbsp. shredded mozzarella, divided
1/2 cup sliced green onions
2 tbsp. freshly grated parmesan
1/2 tsp. Italian seasoning
Paprika

INSTRUCTIONS

Line a glass pie plate with 2 paper towels. Clean mushrooms. Remove stems and place caps top-side down on lined pie plate. Chop stems coarsely.

Crumble sausage into a 2-cup glass measure; add mushrooms stems and garlic. Microwave on high 2 minutes or until sausage is no longer pink. Stir to break up meat. Stir in 1/2 cup mozzarella, green onions, parmesan and Italian seasoning. Divide mixture and mound atop mushroom caps. Sprinkle with remaining mozzarella and some paprika. Cover lightly with wax paper. Rotating dish midway through cooking, microwave on high 3 to 5 minutes. Let stand briefly.

CHEF COMMENTS

Makes 24 mushrooms.

Variation: For unstuffed mushrooms, slice mushrooms and mix with crumbled sausage in an 8-inch square glass dish. Add 1-1/2 cup seasoned stuffing mix, garlic, 1/2 cup mozzarella, green onions, parmesan and Italian seasoning. Stirring midway through cooking, microwave on high 4 to 5 minutes. Sprinkle with remaining mozzarella and microwave on high 1 minute. Makes 4 cups for use as a side dish or stuffing.

Tagged: appetizers, mushroomappetizers add tags

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