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Nancy's Kitchen - Tried and Tested Recipes
Magnificent Stuffed Mushrooms












For Betty G (2/10/13 Newsletter) and all Nancylanders: Any recipes that I have posted or post in the future are free to copy, reprint, share or use however you desire. It is an honor to me to have my recipes shared with others, reprinted in a cookbook or just kept in your personal recipe files for personal use. Thank you Betty G for your interest in my recipe for Great Potato Soup. My family loves it and I consider it an excellent recipe. Now here's another one for those looking for a good appetizer might like. These would be great for Super Bowl Sunday or for any gathering
Myron Drinkwater - Lake Forest, CA

Magnificent Stuffed Mushrooms

24 medium button mushrooms
1/2 lb mild pork sausage, cooked and drained
1 bunch green onions
1 1/2 cups grated or finely shredded Jack cheese

Clean the mushrooms by using a dry paper towel to remove any dirt then remove the stems. Finely mince half of the mushroom stems. Discard the remainder of the mushroom stems. In a skillet or frying pan, cook the sausage until it is fully cooked - using a wooden spoon or spatula while cooking to break up the meat into small pieces - no large clumps). Chop half way up on all of the green onions to what would be a medium to fine dice. Sauté the minced mushroom stems and diced green onions. Remove from the heat and mix in the cooked sausage and the Jack cheese with the sauteed mixture until the cheese is melted. Stuff the bottoms of the mushrooms with the mixture. Place the stuffed mushrooms mushroom cap side down (stuffing up) in an oven proof glass (Pyrex or similar) glass baking dish or a metal baking pan and bake, uncovered, in a preheated oven at 350° for 30 minutes or until the stuffing mixture is hot and bubbly.

Let the mushrooms set for awhile to cool until warm - or cool completely and eat at room temperature.

Note: As the mushrooms bake in the oven they will release a lot of moisture into the bottom of the baking dish/pan so when they are done transfer them to a serving platter or large plate so that the mushrooms do not soak up any of the liquid in the baking dish/pan.

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