Broiled Stuffed Mushrooms

Oxmoor House

12 servings


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24 large fresh mushrooms, cleaned
1/2 pound bulk pork sausage
1 cup soft breadcrumbs
1/4 teaspoon salt
Dash of pepper


Remove mushroom stems; chop and set aside. Reserve mushroom caps.

Brown sausage in a skillet, stirring to crumble; drain. Combine sausage, mushroom stems, breadcrumbs, salt, and pepper; mix well. Spoon into mushroom caps.

Place stuffed mushrooms in a lightly greased 13- x 9- x 2-inch baking dish. Broil 6 inches from heat 5 minutes or just until breadcrumbs are lightly browned.

Created date

February 2010