Sunday, May 24, 2009

Stuffed Mushrooms

This recipes was from my father.

9 to 10 large whole mushrooms
½ pound bulk breakfast sausage, hot if you like it
½ teaspoon seasoned salt
¼ teaspoon black pepper
¼ teaspoon rubbed sage
1 teaspoon minced garlic
3 ounces cream cheese room temperature
2 scallions chopped
Slices of mozzarella cheese
Paprika

Preheat oven to 350 degrees. Heat a large skillet over medium-high heat. Add the sausage, seasoned salt, sage, and garlic and cook until nicely browned or about 7 minutes. While the sausage cooks wash the mushrooms and leave them slightly damp. Remove the stems dice them and add them to the sausage for the final 2 minutes. Remove from heat and drain any excess fat and place in a large bowl. Add the cream cheese and scallions and mix well. Brush the mushroom caps with olive oil. This will keep the moist during cooking and they’ll turn a golden brown. Fill the mushroom caps with the sausage mixture and place on a baking sheet. Cut the mozzarella slices into small pieces and place over each mushroom. Sprinkle some paprika over the cheese and bake for 20 minutes or until lightly browned.

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