Diane’s Stuffed Mushrooms
| Submitted by: Diane Merwath, Physical Therapy BS, 1982 |
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This is a combo of two recipes plus my own “tweaks.” One part came from a SUNY Buffalo Women’s Club cookbook: “Foods for Thought: A Compendium of Edibles.” I am not allowed to go to my friend’s for Thanksgiving or Christmas without bringing my mushrooms!
| Servings: 20 | Cultural Connection: America |
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Ingredients
| 18-24 jumbo mushrooms with stems | (16 oz) package breakfast sausage | 1 tbsp garlic powder (more or less to taste) |
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| Chicken or vegetable broth | ¼ cup bread or cracker crumbs | 6-8 oz cream cheese |
| ¼ c chopped onions | 2-4 tbsp cooking wine or sherry | 2 tbsp butter or margarine |
Instructions
- Place caps in baking dish, stems side up. Separate stems from caps. Finely chop stems.
- In one skillet, cook breakfast sausage as directed, crumbling it into small pieces as it cooks.
- In a second saucepan, sauté stems and onions in margarine (or sauté in chicken or veg broth for less fat and fewer calories) until onions begin to become clear. Add garlic powder, about 1/3 c broth, and wine/sherry. Continue to sauté until most of the liquid has evaporated.
- Add bread/cracker crumbs; stir and cook until moisture has been absorbed. Stir in the cream cheese until thoroughly combined, then stir in sausage.
- Remove from heat. Spoon mixture into caps, heaping the filling high. Pour additional broth around mushroom caps to cover the bottom of the pan.
- Bake in preheated oven at 325° for 20 minutes.
- Variation: for vegetarian option, omit sausage and use vegetable broth. Otherwise, follow the directions as above. Shredded cheese can be sprinkled on mushrooms before baking if desired.
