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Italian Sausage Stuffed Mushrooms Appetizer |
"These simple crammed mushrooms are a first-rate appetizer for any night meal or own family amassing."
Ingredients :
- 1 (8 inch) French bread loaf
- 4 tablespoons olive oil
- half pound bulk Italian sausage
- 1 tablespoon clean chopped rosemary
- 1/2 cup grated Parmesan cheese
- half of cup breadcrumbs
- 2 eggs
- Kosher salt to taste
- Fresh cracked pepper to flavor
- 30 home mushrooms, stems eliminated
- 1/4 cup grated Parmesan cheese for topping
- 1 (13x9-inch) Reynolds® Bakeware Pan
Instructions :
Prep : 10M | Cook : 10M | Ready in : 35M |
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- Preheat oven to 450 ranges F.
- Place bread in a big bowl and fill it up with water, making sure to completely submerge the bread.
- Next, in a large saute pan with 1 tablespoon of olive oil on medium-high heat prepare dinner the Italian sausage until it absolutely cooked thru. Using a spoon, split the sausage even as it's miles cooking in order that any huge chunks are broken up. Once the sausage is cooked, location in the fridge to cool.
- Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a big bowl in conjunction with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and blend until absolutely mixed and set aside.
- Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all aspects with salt and pepper and place them cap aspect down in a 13x9 Reynolds(R) Bakeware pan. Take a small quantity of stuffing and stuff each mushroom until the stuffing is all long past. Once they are all crammed, pinnacle off with the remaining 1/four cup of Parmesan cheese and bake in the oven for 25 mins. Take bakeware out of the oven and permit to chill for 5 minutes. Serve hot.
Notes :
- Make cleanup clean! Assemble crammed mushrooms on a counter covered with Reynolds® Parchment Paper. When you're performed, collect edges of paper and toss.
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