Italian Stuffed Mushrooms
1994 Boar's head recipe book
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- 16 whole(s) Mushrooms Medium to large
- 1/2 pound(s) italian sausage
- lemon juice
- salt and pepper to taste
- Preheat oven to 375*F
- Remove mushroom stems and mince them. Paint caps with lemon juice to prevent discolorations.
- Remove Italian sausage from casing and place in bowl. Add chopped stems, salt and pepper and mix well. Spoon stuffing into mushroom caps and smooth into rounded shape. Place stuffed mushrooms on lightly greased baking dish. Bake for 15 minutes or until sausage is no longer pink.
This recipe is a personal recipe added by NurseELB and has not been tested or endorsed by MyRecipes.
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Italian Stuffed Mushrooms Recipe at a Glance
- COURSE: Appetizers