Stuffed Mushroom Caps ROCK
Tonight I got fancy and made stuffed mushroom caps they came out pretty good or so I thought. The rest of the fam rejected them but i’m also the only mushroom lover in the house….. Here is my improvised recipe.
STUFFED MUSHROOMS
1 1/2 lb. med. to lg. cap mushrooms, about 30
1/2 lb. sweet italian sausage
1/2 c. shredded swiss cheese
1/4 c. seasoned bread crumbs
garlic powder
1 egg
1/3 cup Milk
1. Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
2. In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons of drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet form heat; stir in sausage, cheese, and bread crumbs.
4. Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in a 10 x 12 cookie sheet. Bake 15 minutes.
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