Sausage Stuffed Mushrooms Makes 24

24 mushrooms, 1.5”-2” diameter

¼ cup chopped green onion

1 tbsp butter

2 tsp flour

1/8 tsp black pepper

2 tbsp white wine

2 tbsp water

½ cup sausage, cooked

2 tbsp Parmesan cheese


Preheat the oven to 350°.


Wash the mushrooms and drain on a paper towel. Remove the stems and place the mushrooms on a baking sheet. Chop the enough of the stems to make 1 cup.


Cook the stems and the green onion in the butter just until tender. Stir in the flour and pepper; add the wine and water. Stir until thickened(happens pretty quickly)and bubbly. Stir in the sausage and the Parmesan. Remove from the heat.


Fill each mushroom cap with the sausage mixture. Bake for 15-20 minutes or until the caps are tender.


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