eat.this.food.

Stuffed Mushrooms July 25, 2006

These tasty little morsels will be a hit at your next dinner party…great finger food!

• 1 lb. mushrooms (bite sized white mushrooms work well)
• 1/2 lb. bulk sausage
• 3 squirts Tabasco Sauce
• 1/2 cup white wine
• 1/2 cup italian bread crumbs
• 1 beaten egg
• 1/2 cup parmesan cheese

Directions:

Preheat oven to 375 degrees.

1. Remove stems from mushrooms. (But keep the stems!)
2. Chop mushroom stems.
3. Saute sausage and stems. Add Tabasco and salt and pepper.
4. Process in food processor until fine. Alternating with wine and parmesan cheese.
5. Mix in bread crumbs. Allow to cool.
6. When cool, add egg and mix well.
7. Fill mushroom caps. Place on foil lined baking sheet, drizzle with olive oil and back for 25 minutes.