Italian Stuffed Mushrooms
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1 dozen very large white mushrooms
2 tablespoons olive oil
2 garlic cloves
1 cup cooked crumbled hot Italian sausage
1/2 cup breadcrumbs
2 tablespoons red wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Salt and ground black pepper to taste
3 tablespoons freshly grated Parmesan cheese
Scrub mushrooms. Remove stems; chop stems. Heat oil in a
skillet. Add garlic; cook one minute. Add sausage and mushroom
stems; heat through. Add breadcrumbs, wine, parsley and basil.
Season with salt and pepper. Fill caps with sausage mixture.
Sprinkle cheese on top. Bake 15 minutes. Makes 6 to 8
servings.
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Source: Houston Chronicle
- Dec. 11, 2001
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