Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 30 Medium Fresh Mushrooms

  3. 1 Slice White Bread

  4. 1/2 Pound Pork Shoulder

  5. 1 Tablespoon Chopped Parsley

  6. 3/4 Teaspoon Salt

  7. 1/4 Teaspoon Sage

  8. 1 3/4 Teaspoons Pepper

  9. 4 Ounces Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. Remove stems from mushrooms; set caps aside. assemble and attach food grinder with coarse grinding plate. Turn to speed 4 and grind stems and bread into separate bowls; set aside. On speed 4 grind pork into mixer bowl. Add parsley, salt, sage, and pepper. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute or until well combined. Brown sausage mixture in skillet over medium heat; remove with slotted spoon, leaving fat in pan. Add mushroom stems to fat and saute 3 minutes. Remove from heat and set aside. Assemble and attach rotor slicer/shredder with fine shredder cone (no 1). Turn to speed 4 and shred cheese. In large bowl, combine cheese, mushroom stems, bread crumbs, and sausage. Fill mushroom caps with sausage/cheese mixture. Place on baking sheets and bake at 450 F for 15 minutes. Serve hot.


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