Appetizers, Vegetables

Chef's Choice Stuffed Mushrooms

  • 1 1/2 pounds Mushroom, fresh
  • 1 pound Sausage, Italian
  • 1 medium Onions, minced
  • 3 large cloves Garlic, minced
  • 1 teaspoon Oregano, dried
  • 2 teaspoons Chili powder
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoon Black pepper
  • 1 cup Bread crumbs, fine
  • ~ Chopped mushroom stems
  • ~ Chicken broth, white wine or sherry
  • 2 dashes Tabasco

    • Remove and chop the stalks from the mushrooms.

    Saute these stalks in butter until tender. Chop fine and set aside.

    Brown sausage.

    Add and continue browning, onions, garlic and all the spices.

    Saute until onions are transparent and then add the bread crumbs, mushroom stems and enough liquid to make a paste.

    Stuffeach mushroom cap and then broil or grill until tender. Brush with melted butter and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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