Saturday, April 16, 2011

Sausage Stuffed Cremini Mushroom

I am currently testing out appetizers for a get-together I am doing in May.  D is my very fortunate guinea pig and judge. There are two back-to-back stuffed mushroom recipes here. This one has turkey sausage, the other has my lemon ricotta. Both are easy. Both look beautiful.  D choose this recipe as the better of the two. I choose the other one. You be the judge. 
  • 12 Cremini mushrooms
  • 3/4 cup dry bread crumbs
  • 2 tbsp. parmesan cheese
  • 2 Italian turkey sausage, removed from casing
  • 1 onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • freshly grated black pepper
  1. Preheat oven to 400F
  2. Remove stems from mushroom and finely chop the stems.
  3. For the topping, mix 2 tbsp. bread crumbs and parmesan cheese in a small bowl.
  4. Cook sausage meat in a non-stick skillet until brown. Add onion, red pepper and mushroom stems. Cook for 5 minutes. Stir in remaining bread crumbs and pepper. Remove from heat.
  5. Stuff the mushrooms. Sprinkle with topping.
  6. Bake for approx. 10 to 15 minutes or until heated through.

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