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Stuffed Mushrooms, Italian-style

Yield: 16 servings

Ingredients and directions for this recipe

16 md Mushrooms
Olive oil
Italian seasoning; crushed
1 lg Garlic clove; minced
1/2 lb Hot Italian sausage
- casings removed
5 ea Green onions; chopped
1 ts Worcestershire sauce (opt.)
1/2 c Shredded Monterey Jack

Remove stems from cleaned mushrooms by gently twisting base to snap
off. Chop stems and set aside. Generously coat inside and outside of
each mushroom cap with oil. Place in baking dish, open side up.
Sprinkle insides with Italian seasoning to taste. Heat 1 tablespoon
oil in skillet and saute garlic. Add sausage, crushing with spoon
into smaller pieces. Cook thoroughly, then add chopped mushroom
stems. Stir-fry 1 minute. Add green onions and stir-fry another
minute. Add Worcestershire. Stuff each mushroom cap generously with
sausage filling and sprinkle with cheese. Broil 10 to 12 inches from
heat 2 minutes, or until cheese is melted. (C) 1992 The Los Angeles
Times

TO ALL

See also:
Previous recipe Stuffed Mushrooms With Sun-dried Tomato
Next recipe Stuffed Muskox Tenderloin With Cranberry Coulis

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