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Stuffed Mushroom Appetizers
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Serves/Makes:8 servings

  • 1 lb (.5 kg). large fresh white mushrooms (about 24), cleaned
  • 2 tbsp (30 ml). vegetable oil, divided
  • 4 oz (112 grm). bulk Italian sausage
  • 1/2 cup (125 ml) sliced green onions
  • 2 cloves garlic, minced
  • 1/2 tsp (2 ml). Italian seasoning
  • 1/2 cup (125 ml). plus 2 tbsp (30 ml). shredded mozzarella cheese, divided
  • 2 tbsp (30 ml). grated parmesan cheese
  • Heat oven to 400 degrees (200 C.).
  • Remove stems from mushrooms, finely chop enough stems to equal 1/2 cup (125 ml) and set aside.
  • Place mushroom caps in a bowl and toss with 1 tbsp (15 ml). oil.
  • Arrange caps, cavity side up, on a shallow baking pan and set aside.
  • Heat remaining 1 tbsp (15 ml). oil in a small skillet over medium heat.
  • Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
  • Cook, stirring, breaking sausage into smaller pieces with a fork, for about five minutes until cooked through.
  • Remove from heat; add 1/2 cup (125 ml) mozzarella and the Parmesan cheese and stir just until the cheese melts.
  • Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tbsp (30 ml). mozzarella.
  • (Mushrooms may be made up to one day ahead to this point.)
  • Bake 10 to 15 minutes, until mushrooms are tender.
Very tasty appetizers.

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