smorgasbord of 'shrooms sausage and peppers
(1 rating)
I LOVE Stuffed mushrooms. They are great and can be filled with so many different things. These are one of a few variations of these beefy like vegetables that I will post and all can be baked at the same time and put out for guests for Thanksgiving and Christmas. If you have left overs, feel free to use that as well. These do make a lot of mushrooms if several kinds are made but leftovers can be stored in the fridge as a snack for the next day, or you can scale back the recipe.
(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For smorgasbord of 'shrooms sausage and peppers
-
16white mushrooms
-
1/2 lbitalian turkey ground sausage
-
1 cfinely chopped onion
-
1/2 cfinely chopped bell pepper
-
2 Tbspitalian breadcrumbs
-
1/4 cchopped parsley
-
salt and pepper
How To Make smorgasbord of 'shrooms sausage and peppers
-
1Preheat oven to 375°. Cook 1/2 lb sausage until barely pink and finely chop. Add 1 cup finely chopped onion and 1/2 cup bell pepper to the pan and cook until softened. Stir in the sausage, 2 tablespoons Italian breadcrumbs and 1/4 cup chopped parsley Season with salt and pepper. Fill 16 white stuffer mushrooms. Bake in a 375° oven for 15 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Smorgasbord of 'Shrooms Sausage and Peppers:
ADVERTISEMENT