Post by cuteascountry_Shortcake on Sept 20, 2005 18:30:09 GMT -6
These may seem a little involved but they are well worth it. We make them every year. I usually make the filling 2 or 3 days ahead and then buy fresh mushrooms to clean and stuff when I'm ready. They can be frozen successfully and baked from frozen state in a 350 oven for about 12 to 15 minutes.
Stuffed Mushrooms
1/2 cup butter, melted
1/2 cup finely chopped onion
finely chopped stems of 1/2 lb of mushrooms
2 finely minced cloves garlic
2 tbsp finedly minced parsley (fresh or dried)
3/4 tsp dried oregano
1/2 cup dried bread crumbs
1/2 cup parmesan cheese
1/2 cup sausage meat, cooked, drained and crumbled (about 1/2 pkg)
Melt butter, add onions, stems, garlic, parsley and oregano. Cook 5 mins. Add crumbs, cheese and sausage. Fill mushroom caps, don't overfill as these puff up a bit and are rich. Bake in a 275 to 300 oven for about 20 minutes. When I take them out of oven I place them on paper towel for about 5 minutes then put them in a cookie tin lined with plastic wrap and place in freezer.
Submitted by M Way in Ontario
Stuffed Mushrooms
1/2 cup butter, melted
1/2 cup finely chopped onion
finely chopped stems of 1/2 lb of mushrooms
2 finely minced cloves garlic
2 tbsp finedly minced parsley (fresh or dried)
3/4 tsp dried oregano
1/2 cup dried bread crumbs
1/2 cup parmesan cheese
1/2 cup sausage meat, cooked, drained and crumbled (about 1/2 pkg)
Melt butter, add onions, stems, garlic, parsley and oregano. Cook 5 mins. Add crumbs, cheese and sausage. Fill mushroom caps, don't overfill as these puff up a bit and are rich. Bake in a 275 to 300 oven for about 20 minutes. When I take them out of oven I place them on paper towel for about 5 minutes then put them in a cookie tin lined with plastic wrap and place in freezer.
Submitted by M Way in Ontario