Stuffed Mushrooms
October 13th Mushroom Class

Measure
Ingredients
Prepare
2 lbs Italian sausage Chopped
1 1/4 lbs Breakfast sausage Chopped
2 Tablespoons Garlic Chopped
1/4 Cup Lemon Juice  
3/4 Cup Red Onion Chopped
2 Tablespoons Fennel seed  
2 Tablespoons Basil - Fresh Chopped
1 Tablespoon Tarragon - Fresh Chopped
1/2 Tablespoon Rosemary - Fresh Chopped
1 Tablespoon Red pepper - Fresh Chopped
2 Tablespoons Red bell pepper Chopped
2 Tablespoons Yellow bell pepper Chopped
1 Tablespoons Thyme Chopped
1 Tablespoons Greek oregano Chopped
2 Tablespoons Parsley - Fresh Chopped
3/4 Cups Garlic toast bread crumbs Finely chopped
1 1/2 Cups Montery Jack cheese  
3/4 Cups Parmesan cheese Grated
  Large Mushroom Caps to stuff.  

(Hand chop the ingredients, DO NOT PROCESS. Crumble and mix the two
sausages, cook and drain off all the fat using a colander. Whel the meat is still
hot add the rest of the ingredients and chill. (Saving the Parmesan and Monterey
Jack Cheese until last so the mixture is cooled.) Mix well. Take the stem out of
the mushroom and slice for the line. Dip the mushroom cap into melted butter and drain well. Stuff the mushroom caps with the chilled stuffing mixture. This
mixture works well as a stuffing for wild goose and duck En Croute.

Yield: 0.5 cups

 
 
 
 
 
        Home | Contact Us | Our Location | About Us | Employment    
     

Copyright (c) 2000-2005 Snake River Grill

Comments on the web site:webmaster@thirdwish.cc