Mama Mangia
Super Moderator
Stuffed Italian Mushrooms
16 lg. fresh mushrooms
6 oz. sweet Italian sausage
1 clove garlic, crushed
3 T. olive oil, divided
2 T. minced parsley
1/4 c. grated Parmesan, Romano or Asiago cheese
1/4 c. water
Wipe off mushrooms, removing stems and shopping them fine. Reserve caps.
Remove casing from sausage if necessary; place sausage in skillet with chopped mushroom stems, garlic and 1 T. oil. Cook until lightly browned, stirring to break up meat. Add another T. of oil, parsley and cheese; mix well.
Fill mushroom cavities with filling, rounding tops. Place in shallow baking pan. Put remaining oil and water in bottom of pan. Bake at 350F, 20 minutes. Serve hot.
16 lg. fresh mushrooms
6 oz. sweet Italian sausage
1 clove garlic, crushed
3 T. olive oil, divided
2 T. minced parsley
1/4 c. grated Parmesan, Romano or Asiago cheese
1/4 c. water
Wipe off mushrooms, removing stems and shopping them fine. Reserve caps.
Remove casing from sausage if necessary; place sausage in skillet with chopped mushroom stems, garlic and 1 T. oil. Cook until lightly browned, stirring to break up meat. Add another T. of oil, parsley and cheese; mix well.
Fill mushroom cavities with filling, rounding tops. Place in shallow baking pan. Put remaining oil and water in bottom of pan. Bake at 350F, 20 minutes. Serve hot.
