Introduction: Stuffed Mushrooms

I make two versions of this recipe. one vegeterian friendly and the other NOT..

I am amazed at how quick these go no matter which recipe I use.

Step 1: Saute the Mushrooms

Clean the mushroom caps then remove and save the stems.

I like to saute the mushrooms in a little olive oil. Now decide if you like sausage......

Step 2: Vegeterian Friendly Filling

If there were no stems a can of mushroom pieces will suffice

add to the stems:

1/2 cup diced Artichokes (cocktail type in oil is OK)

2 Tomatoes

2 Shallots

I tablespoon Mayo or olive oil

2 – 3 tablespoons breadcrumbs

Stuff this mixture into the caps and sprinkle a little extra breadcrumbs or olive oil on top if desired.

Bake in a 375 over until slightly browned on top

Step 3: Sausage Filling

I start with a pound of Jones sausage and brown it in a pan. Then add some diced onion or shallot. red yellow white etc what ever you prefer. scallions work too.

If there were no stems a can of mushroom pieces will suffice as before.

Add the stems to the sausage along with a 1/4 cup of breadcrumbs Stuff this mixture into the caps and sprinkle a little extra breadcrumbs and olive oil on top if desired. A little Parmesan cheese is nice too.

Bake in a 375 over until slightly browned on top

Comments

author
Danger+is+my+middle+name made it!(author)2014-05-13

Yum, these look delicious!

author
rjkorn made it!(author)2014-05-15

I have to give my brother-in-law Brian credit for those. he's the professional chef not me. he gave the the recipe when i was looking for something to make for a thanksgiving party at work.

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