I have not made these but they sound so good. I will report back once I have tried these!
Pull stems out of mushroom caps
Chop stems, green top onions, add a little wine, salt and pepper. 1 tsp Italian spice, pinch of oregano. Cook all together.
1 lb spicy sausage, cook and drained. Add to above mixture, than add 1/2 Pepperidge Farm bread crumbs or stuffing mix.
Fill mushroom caps. Bake 20 minutes at 350. Sprinkle with Parmesan cheese on top and serve warm.
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