Appetizer
Sausage Stuffed Mushrooms
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
4 |
8 |
12 |
16 |
20 |
24 |
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Ingredients: |
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Turkey sausage |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Minced onion |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Minced garlic |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Dried parsley |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Grated Parmesan cheese |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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On Hand: |
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Fresh mushrooms |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
Assembly Directions:
Brown sausage, onion, and garlic in a frying pan until the sausage is no longer pink. Drain off any excess fat. Carefully break up sausage or process in a food processor. Stir in parsley and Parmesan cheese.
Freezing Directions:
Place filling in a freezer container or quart size freezer bag. Seal, label and freeze.
Serving Directions:
Thaw filling completely. Preheat oven to 350 degrees. Wash mushroom well. Remove stems. Fill each cap with sausage filling and place in a shallow baking pan. Bake for 20 minutes.
Comments:
My family loves stuffed mushrooms. It’s a favorite for family gatherings.
Nutritional Info:
Per Serving: 133 Calories; 6g Fat (43.0% calories from fat); 14g Protein; 5g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 433mg Sodium.
Exchanges: 2 Lean Meat; 1 Vegetable; 1 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.