Stuffed Mushrooms

Craig Appetizer

Ingredients

24 Large Fresh Mushrooms – 1 ½” – 2” Diameter
1/4 Cup Slice Green Onions (2)
1 Clove Garlic (Minced)
2 Tablespoon Fine Dry Bread Crumbs
1/2 Pound Italian Sausage

Preparation

  1. Rinse and clean mushrooms.  Remove stems; reserve caps.  Chop enough stems to make 1 cup.
  2. In a medium saucepan cook the chopped stems, green onions, and Italian sausage, until sausage is no longer pink.   Drain fat well.  Stir 2 tablespoons grated Parmesan cheese and the bread crumbs into sausage mixture.
  3. Spoon mixture into mushrooms caps.
  4. Arrange mushrooms in a 15x10x1 inch baking pan.  Bake in 425o oven for 8 to 10 minutes or till heated through.