1 pound small fresh white mushrooms
2 tablespoons vegetable oil, divided
1 (3 1/2-ounce) hot Italian sausage, casing removed
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red or green bell pepper
1 tablespoon dried Italian flavored breadcrumbs
Servings: 10
Heat oven to 400ºF. 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 pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. 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 breadcrumbs. Turn mushrooms over; stuff with sausage mixture. Bake until stuffing is browned, about 10 minutes; serve hot.
Yield: 40 appetizers
2 tablespoons vegetable oil, divided
1 (3 1/2-ounce) hot Italian sausage, casing removed
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red or green bell pepper
1 tablespoon dried Italian flavored breadcrumbs
Servings: 10
Heat oven to 400ºF. 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 pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. 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 breadcrumbs. Turn mushrooms over; stuff with sausage mixture. Bake until stuffing is browned, about 10 minutes; serve hot.
Yield: 40 appetizers
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