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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ooh la la, these mushrooms will excite your tastebuds in every mouth watering bite. So many flavors, balanced to perfection inside a juicy white button mushroom. Great for brunch, an appetizers served as an entree tossed with pasta. Ingredients:
1 (3 lb) package white mushrooms, washed and cleaned, caps removed, no more than twenty |
4 mushroom stems, minced |
2 garlic cloves, minced |
0.333 (8 1/16 ounce) package breakfast sausage |
2 teaspoons italian dried herbs |
1 teaspoon onion powder |
Directions:
1. Preheat oven to 375.
2. Clean the monterey mushrooms with a damp cloth, make sure any dirt is removed from the tops.
3. Pull out stems, set four stems aside, toss the remaining. Cut and mince stems.
4. Peel two cloves of garlic. Mince, should be about 2 teaspoons.
5. In med. mixing bowl, combine sausage, I chose mild breakfast but you may use Italian or spicy, mix with garlic and stems, toss in Italian herbs and onion powder.
6. Begin to scoop out mixture and fill up caps. Do this until all caps have been filled, any remaining can be smeared on the tops again.
7. Bake in 375 degree oven inside a small square casserole dish for 25 minutes or until the sausage is fully cooked and the mushrooms are tenderly juicy.
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