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Nancy's Kitchen - Tried and Tested Recipes
Magnificent Stuffed Mushrooms
For Betty G (2/10/13
Newsletter) and all Nancylanders: Any recipes that I have
posted or post in the future are free to copy, reprint,
share or use however you desire. It is an honor to me to
have my recipes shared with others, reprinted in a cookbook
or just kept in your personal recipe files for personal use.
Thank you Betty G for your interest in my recipe for Great
Potato Soup. My family loves it and I consider it an
excellent recipe. Now here's another one for those looking
for a good appetizer might like. These would be great for
Super Bowl Sunday or for any gathering
Myron Drinkwater -
Lake Forest, CA
Magnificent Stuffed Mushrooms
24
medium button mushrooms
1/2 lb mild pork sausage, cooked
and drained
1 bunch green onions
1 1/2 cups grated or
finely shredded Jack cheese
Clean the mushrooms by
using a dry paper towel to remove any dirt then remove
the stems. Finely mince half of the mushroom stems.
Discard the remainder of the mushroom stems. In a skillet
or frying pan, cook the sausage until it is fully cooked -
using a wooden spoon or spatula while cooking to break up
the meat into small pieces - no large clumps). Chop half way
up on all of the green onions to what would be a medium to
fine dice. Sauté the minced mushroom stems and diced green
onions. Remove from the heat and mix in the cooked sausage
and the Jack cheese with the sauteed mixture until the
cheese is melted. Stuff the bottoms of the mushrooms with
the mixture. Place the stuffed mushrooms mushroom cap side
down (stuffing up) in an oven proof glass (Pyrex or similar)
glass baking dish or a metal baking pan and bake, uncovered,
in a preheated oven at 350° for 30 minutes or until the
stuffing mixture is hot and bubbly.
Let the mushrooms
set for awhile to cool until warm - or cool completely and
eat at room temperature.
Note: As the mushrooms bake
in the oven they will release a lot of moisture into the
bottom of the baking dish/pan so when they are done transfer
them to a serving platter or large plate so that the
mushrooms do not soak up any of the liquid in the baking
dish/pan.
http://www.nancyskitchen.com
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