Stuffed Mushrooms

mom’s favorite app.

guest: lindsay leli

Full Recipe Video:

Servings: 8-10

Ingredients:

• About 25 white button mushrooms, washed

• 3 cups Italian bread crumbs (divide evenly into 2 mixtures: vegetarian & meat)

• Parmesan cheese

• Garlic powder

• Ground parsley

• Salt

• Olive oil

• 1/2 lb. hot or sweet Italian uncased sausage (eliminate for vegetarian)

Preheat oven to 375.

Wash mushrooms thoroughly to ensure all dirt is removed. Remove stems. You can discard stems or save them for another dish. Place mushrooms in large foil pan, Pyrex, or baking dish. Depending on how large your mushrooms are, you might need two.

In a large skillet, cook crumbled sausage on stove top and set aside.

In a large mixing bowl, add bread crumbs and salt, garlic powder, and parsley to taste. Grate a dusting of parmesan cheese into your mixture and combine. Separate your mixture evenly into two bowls. Drizzle a little olive oil into each mixture and combine. It should be enough to make the mixture bind together, but you don’t want it saturated. Probably about 2/3 cup in each bowl. Add more if necessary to ensure your mix is not dry. Add your cooked sausage to one of the mixtures and combine. Now you’re ready to stuff!

Using a tablespoon, spoon mixture into mushroom cap, slightly overstuffing them. Mixture should be mounded on top of the mushroom. Once all mushrooms are stuffed and in your baking dish, pour about 1/4 cup water into the bottom of each dish and add a drizzle of olive oil. This will ensure your mushrooms don’t dry out and stick to the dish.

Cook uncovered for 20 minutes. Before serving, grate parmesan cheese on top.

Notes:

We love these as an appetizer, or side dish around the holidays.

GoodCooking’s Picks:

Favorite Italian Bread Crumbs:

• West Coast: Progresso Italian Bread Crumbs

• East Coast: 4C Italian Bread Crumbs

Tools:

Cuisinart Chef's Classic Nonstick 14-Inch Open Skillet

Baking Dish: Sur La Table Baker, 4 Qt.