- 24 large fresh mushrooms, cleaned
- 1/2 pound bulk pork sausage
- 1 cup soft breadcrumbs
- 1/4 teaspoon salt
- Dash of pepper
How to Make It
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.