Archive for August, 2009

Yummy Tasting Little Gems

I made these for my dinner last night …

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Stuffed Mushroom Caps

Here’s my recipe …

Ingredients

About 15-18 good-sized mushrooms (not huge but not the little button ones either)
¾ lb pork sausage meat – if you like spicy you can use Italian or Hot sausage meat
1 small-ish cooking onion – diced fine
3 garlic cloves – diced fine
2/3 of an 8-oz pkg cream cheese
1 egg yolk
2/3 c. freshly grated Parmesan cheese (not the stuff in the can)
Salt and Pepper to taste

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Method

Brown and crumble the sausage meat in a fry pan. (It needs to end up in small bits) Set aside to cool.

Remove stems from mushrooms and chop stems finely. Set aside.

Brown onion and garlic in the sausage drippings. Add the chopped mushroom stems partway through. Set aside to cool.

In a medium bowl, combine the cream cheese and the egg yolk. Stir in the Parmesan cheese. Add the cooled sausage meat and the onion mixture.

Put in the fridge for about 10-15 minutes to firm up.

Arrange the mushroom caps on a foil-lined cookie sheet.

Sprinkle salt lightly over mushroom caps.

Using a teaspoon, fill the mushroom cavity with the stuffing, pressing it into the hole. Mound it quite high on top. Place filled mushroom caps on the foil-lined cookie sheet. I sprayed the foil first with cooking spray.

Bake at 350°F for 20-25 minutes or until golden brown. Let cool about 10 minutes before eating – they are really hot inside!

Serve as an appetizer or add a salad to make a whole meal – these are very filling!

They can be made ahead and even frozen – cooked or uncooked. Just thaw and pop them into the oven when you want them. I also had some filling left over, so froze that for later, too.

Man, these were sooo gooooood !!!!

Cheers,
Sue