Stuffed mushrooms, italian-style
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | mediums | Mushrooms |
| Olive oil | ||
| Italian seasoning; crushed | ||
| 1 | large | Garlic clove; minced |
| ½ | pounds | Hot Italian sausage casings removed |
| 5 | eaches | Green onions; chopped |
| 1 | teaspoon | Worcestershire sauce (opt.) |
| ½ | cup | Shredded Monterey Jack |
Directions
Remove stems from cleaned mushrooms by gently twisting base to snap off. Chop stems and set aside. Generously coat inside and outside of each mushroom cap with oil. Place in baking dish, open side up.
Sprinkle insides with Italian seasoning to taste. Heat 1 tablespoon oil in skillet and saute garlic. Add sausage, crushing with spoon into smaller pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1 minute. Add green onions and stir-fry another minute. Add Worcestershire. Stuff each mushroom cap generously with sausage filling and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or until cheese is melted. (C) 1992 The Los Angeles Times
TO ALL Submitted By STEPHANIE MACKENZIE SUBJ WEDDING MENU On 08-17-95
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