Chewin'

the News

February 2006

Sausage Stuffed Mushrooms

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Recipes:	1	2	3	4	5	6
Servings:	4	8	12	16	20	24
Ingredients:
Turkey sausage	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Minced onion	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Minced garlic	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Dried parsley	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Grated Parmesan cheese	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
On Hand:
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.

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