Ingredients Jump to Instructions ↓

  1. 1 pound small fresh white mushrooms

  2. 2 tablespoons vegetable oil, divided

  3. 1 hot Italian sausage, casing removed (about 3 1/2 ounces)

  4. 1/4 cup finely chopped onion

  5. 1/4 cup finely chopped sweet red or green bell pepper

  6. 1 tablespoon seasoned bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Remove mushroom stems; chop enough to make 1/2 cup; reserve. In a medium bowl, place caps, toss with 1 tablespoon of the oil. On a shallow baking sheet, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes.

  2. In a small skillet, over medium heat, heat remaining 1 tablespoon oil. Add sausage, onion, pepper and reserved chopped stems; cook and stir, breaking sausage into smaller pieces with a fork, until cooked through, about 5 minutes. Add liquid collected in the baking pan to the sausage mixture; cook until all liquid has evaporated. Remove from heat; stir in bread crumbs.

  3. Turn mushrooms over, stuff with sausage mixture. Bake until stuffing is browned, about 10 minutes, serve hot.


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