Saturday, December 15, 2012

Sausage Stuffed Mushrooms

Tonight I'm making my favourite stuffed mushrooms for a get-together we're hosting (as well as making a bunch of other stuff). Here's the recipe for the mushrooms, as they are delicious and super easy and best of all you do most of it ahead of time. Apologies for not having exact amounts, but you'll be able to make these in whatever quantity you like. I always have leftover sausage that I save for something else, like pasta sauce or spicy omelets.

SAUSAGE STUFFED MUSHROOMS

Large White Mushrooms
Italian sausage, mild or hot
Kraft Italian dressing (or any Italian vinaigrette)
Fresh parmesan

Remove the stems from the mushrooms, wipe them clean, and put them in a container. Marinate them in the dressing for at least one hour.

Fry sausage, drain, set aside.

Put foil on a cookie sheet. Place the mushroom caps on the sheet (discard dressing). Put a little sausage in each one, top with a little parmesan. Bake at 400 degrees for 10 minutes or until bubbly.

There are 2 cautions with this recipe. 1) You won't be able to stop at just one and 2) They can be a little slippery. Use a fork. LOL!

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