Baked Stuffed Mushrooms with Sausage and Mozzarella

[Guest guest]

Baked Stuffed Mushrooms with Sausage and Mozzarella

 

1 pound large fresh white mushrooms (about 24), Cleaned

2 tablespoons vegetable oil, divided

4 ounces bulk Italian sausage

1/2 cup sliced green onions

2 cloves garlic, passed through a press

1/2 teaspoon Italian seasoning

1/2 cup plus 2 tablespoons shredded mozzarella cheese, divided

2 tablespoons grated Parmesan cheese

 

1. Heat over to 400 F. Remove stems from mushrooms; finely chop

enough stems

to equal 1/2 cup and reserve the remaining for another use. Place

mushroom caps

in a blow and toss with 1 tablespoon oil. Arrange caps cavity side

up on a

shallow baking pan; set aside.

2. Heat remaining 1 tablespoon oil in a small skillet over medium

heat. Add

sausage, green onion, garlic, Italian seasoning and the chopped

mushroom stems.

Cook, stirring, breaking sausage into smaller pieces with a fork,

for about 5

minutes, until cooked through. Remove from heat; add 1/2 cup

mozzarella and

the Parmesan cheese and stir just until cheese melts.

3. Stuff mushroom caps with the sausage mixture' sprinkle with the

remaining 2

tablespoons mozzarella.

 

Bake 10-15 minutes, until mushrooms are tender.

[Guest guest]

MMMM now I am starving - time to go make some lunch!Diana <joseanddiana wrote:

Baked Stuffed Mushrooms with Sausage and Mozzarella 1 pound large fresh white mushrooms (about 24), Cleaned 2 tablespoons vegetable oil, divided 4 ounces bulk Italian sausage 1/2 cup sliced green onions 2 cloves garlic, passed through a press 1/2 teaspoon Italian seasoning 1/2 cup plus 2 tablespoons shredded mozzarella cheese, divided 2 tablespoons grated Parmesan cheese 1. Heat over to 400 F. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve the remaining for another use. Place mushroom caps in a blow and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside. 2. Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and the chopped mushroom stems. Cook,

stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts. 3. Stuff mushroom caps with the sausage mixture' sprinkle with the remaining 2 tablespoons mozzarella. Bake 10-15 minutes, until mushrooms are tender.

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[Guest guest]

Me too! I am going to make this recipe with ground beef and bread

crumbs...

and instead of green onions (yuck)I am going to use regular spanish

onions

and mmmm portobello mushrooms...mmmmmmm

 

 

, Donna Toepfer

<donnatoepfer> wrote:

> MMMM now I am starving - time to go make some lunch!

>

[Guest guest]

Yours sounds better than mine - when is dinner? Have a wonderful weekend Diana - you must have typing cramps now - with all your wonderful posting.

 

DonnaDiana <joseanddiana wrote:

Me too! I am going to make this recipe with ground beef and bread crumbs...and instead of green onions (yuck)I am going to use regular spanish onionsand mmmm portobello mushrooms...mmmmmmm , Donna Toepfer <donnatoepfer> wrote:> MMMM now I am starving - time to go make some lunch!>

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