Mushroom Caps Stuffed
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A italian take on mushroom caps stuffed, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 20 to 24 white large mushrooms, cut off stems and hollow out carefully, reserving stems
- 1 lb. sweet sausage
- 3/4 c. Mozzarella cheese
- 1/2 c. seasoned bread crumbs
Method
Fry and chop stems; drain.
Fry and drain sausage.
Mix cheese and bread crumbs and add mushroom stems and cooked sausage.
Mix all ingredients together.
Fill hollowed out mushroom caps with mixture.
Put in shallow baking dish.
Add a little wine.
Bake at 400° for 15 to 20 minutes until cheese is melted.
Serve immediately.
Rate:
