Stuffed Mushrooms



Stuffed Mushrooms


Little Apps

Little stuffed mushrooms made with Italian sausage is a simple appetizer that can be served to your guests and family. Make them early or the day before and refrigerate them until your ready to broil.

I normally use baby Portobello mushrooms for this recipe but you can use small button mushrooms just the same. You can use my recipe or stuff them with a variety of different ingredients. I like combining the sausage with parmesan cheese, prosciutto and chopped tomatoes. I have another recipe for risotto stuffed Portobello which works great as a side dish. I’ll put that one under the “Vegetable Recipes” section.

This little stuffed mushrooms appetizer is great for parties. Just make enough because they go fast. For a family of four a dozen is fine. For a party I would make at least two to three dozen.

INGREDIENTS

  • 12 baby Portobello mushrooms
  • 1 pound of mild or hot Italian sausage removed from the casing
  • 1 bunch of finely chopped long green onions
  • 1 clove of garlic chopped
  • 2 Tbls of olive oil
  • 4 slices of prosciutto finely chopped
  • 2 or 3 finely chopped plum tomatoes
  • 1/4 cup of seasoned bread crumbs
  • 1/4 cup of freshly grated parmesan cheese
  • 1/4 cup of shredded mozzarella cheese
  • Salt and pepper

    PREPARATION

  • Clean and remove stems from the mushrooms and chop fine.
  • Toss with 1 tablespoon of olive oil.
  • Saute stems, onions, garlic and prosciutto for 1 minute in the remaining oil.
  • Add sausage and cook breaking up the sausage in little pieces.
  • Drain the mixture and let cool.
  • Stir in tomatoes, bread crumbs,parmesan cheese and season with salt and pepper.
  • Stuff mushrooms and top with a little mozzarella.
  • Place the mushrooms on a cookie sheet and broil for around 5 minutes being careful not to burn the tops.

    This recipe will serve 4 so just increase the ingredients for a party.



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