6 links, 1 ½ lbs. Hot Italian sausage
48 oz., 34-38 1 ½” – 1 ¾” white mushrooms
1 bunch green onions
3 med-large garlic cloves
12 oz. shredded parmesan cheese
1 cup breadcrumbs, Italian style
1 tablespoon pepper
Makes 3 dinner plates of stuffed mushrooms.
Remove skin from sausage links and cook on low heat in a large, 12”, covered skillet. While sausage is cooking, clean mushrooms and remove stems, saving about half of the stems. Stage cleaned mushrooms on serving plates. Finely chop (mince) mushrooms stems. Chop bunch of green onions, including both the white and green parts. Mince garlic. While preparing ingredients, don’t overcook sausage. Remove sausage from skillet and chop finely on cutting board (leave juice in skillet). Add sausage, garlic, pepper to skillet and cook thoroughly on medium heat. Add green onions. Finally, turn heat to low, add breadcrumbs and parmesan cheese, mixing completely. Turn heat off and then stuff the mushroom caps.
Completely cover plates with plastic wrap and microwave each plate for 4-5 minutes. Optionally, for presentation, move the mushrooms to a clean plate prior to serving.
Quality sausage creates great stuffed mushrooms. A hot, Italian sausage is exciting; a mild sausage is boring. Also, the size of the mushroom is important. Large mushrooms, 2”+, are difficult to cook in the microwave without burning the cheese.
I’ve always prepared these stuffed mushrooms the evening before a party, storing them overnight in a refrigerator. If serving immediately, decrease the microwave time, as the stuffing is already warm.
Please post comments and variations…