![]() Stuffed Mushrooms 20 to 25 good-sized baby Portobello Mushrooms whole, cleaned 1 lb ground Sausage 3 Tablespoons chopped Onion 2 teaspoons chopped Garlic 2 Tablespoons fresh chopped Sage 1 teaspoon chopped Thyme 1 ½ cup Monterey Jack Cheese, shredded 1 bottle robust Cabernet Sauvignon 1. Preheat oven to 350 degrees. 2. Pop stems out of mushroom caps. 3. Place caps on a baking dish face up. 4. Chop stems and set aside. 5. In a large skillet, brown the sausage about 5 min. 6. Stir in onion and stems and cook another 2 min. 7. Stir in garlic, sage, thyme and cook 2 min. 8. Remove from heat and stir in 1 cup of Monterey Jack. It will melt a little and that’s good. 9. Fill mushroom caps with sausage mixture. 10. Top with remaining ½ cup Monterey Jack. 11. Pour yourself a glass of wine while you bake the mushrooms 15 to 18 minute until cooked through.
1 Comment
Sherri
1/4/2017 11:49:15 pm
I enjoy your recipes and food advice.
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