Pellet Fan
Recipe Section => Appetizer => Topic started by: 02ebz06 on December 25, 2021, 12:07:12 PM
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Sausage & Cornbread Stuffed Mushrooms
Yield: 20
Ingredients:
20 ea Large fresh mushrooms (1 lb.), cleaned, stems and gills removed
1/4 lb Breakfast Pork Sausage
1 cup Stove Top Cornbread Stuffing Mix (about 1/2 of 6-oz. pkg.)
1 cup Water
2 TBSP Chopped Fresh Parsley
Directions:
Heat oven to 450ºF
Place wire rack on foil-covered rimmed baking sheet.
Place mushrooms, cap sides up, on rack.
Bake 15 min.
Meanwhile, brown sausage in medium nonstick skillet.
Add stuffing mix, water and parsley; mix well.
Remove mushrooms from wire rack; drain on paper towel-covered plate.
Remove and discard foil (with mushroom liquid) from baking sheet.
Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
Bake 10 min. or until heated through.
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Do you use the white button mushrooms?
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I use either baby bella's or Crimini for my sausage stuffed mushrooms. but white will work.
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Your recipe sounds good and a lot less work and healthier than my version. I'll give yours a try next time.
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Do you use the white button mushrooms?
Yes, those are the ones we used.