Sausage Stuffed Mushroom Caps
Serves: Makes 18 pieces.
  • ¼ lb (125 g) maple, honey garlic or your favorite pork sausage (about 5 links)
  • 18 large mushroom caps (white or cremini)
  • 2 Tbsp butter or margarine
  • 2 Tbsp finely minced onions
  • 1 clove garlic, very finely minced
  • ¼ cup dry bread crumbs
  • 2 Tbsp dry sherry
  • 1 Tbsp chopped fresh parsley
  • ½ tsp dried oregano
  • ⅛ tsp salt and pepper
  • ½ cup grated mozzarella cheese
  1. Squeeze pork sausage out of casings. Clean mushrooms and remove stems. Chop stems finely.
  2. In a large skillet, over medium heat, melt the butter and saute mushroom caps for 2-3 minutes or until slightly golden. Remove from pan with a slotted spoon and drain, upside down, on paper towels.
  3. Reduce heat slightly; add sausage and onions to the skillet; saute about minutes, or until the meat loses its pink color. Add the chopped stems and the garlic and sauté 2 minutes.
  4. Remove skillet from heat and add the bread crumbs, sherry, parsley, oregano, sausage-onion mixture and salt; mix well; let cool slightly. Stir in the mozzarella cheese. Spoon stuffing mixture into mushroom caps and refrigerate.
  5. When ready to serve, place stuffed mushrooms on a lightly greased baking sheet; place under a broiler for 2-3 minutes or until the cheese is melted.
Recipe by Eat In Eat Out at