Hooray, the pandemic is slowly loosening it’s hold on the Island. We went out to lunch on Tuesday, the first time since last July. We are having company on Saturday. We feel blessed. I’m making schnitsel. I’ll report back later.
But, as usual I’ve digressed. I wanted to talk about company snacks. Stuffed mushrooms are ever so nummy. They are incredibly easy to make. They look fancy or easy squeezy.
I like using the brown cremini, but they all work. Enjoy.
- 24 large mushrooms, stems removed, or more as needed
- 1 pound bulk hot Italian sausage
- 1 onion, diced
- 4 ounces grated Parmesan cheese, divided
- ¼ cup Italian bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh parsley
- Step 1 Preheat oven to 350 degrees F
- Step 2 Hollow out each mushroom cap, reserving scrapings.
- Step 3 Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
- Step 4 Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
- Step 5 Stuff each mushroom cap with sausage mixture and place on a baking sheet.
- Step 6 Bake approximately 20 to 25 minutes.
*****From the Recipe Box
and remember: According to David Lee Roth: I used to jog but the ice cubes kept falling out of my glass. This is my kind of athlete. Big Kiss: Lynn