This past weekend at the grocery store, I was restocking my pantry and picked up some whole wheat plain breadcrumbs. The front of the container had a picture of some delicious-looking stuffed mushrooms...which made me want to make some for dinner, so I did!
Wash a package of mushrooms (about 10 big ones). I don't care what everyone says about not washing mushrooms and to just wipe them with a damp dishtowel. They even have mushroom cleaning brushes, and you know how I feel about uni-taskers! They say if you get them wet, they'll get tough and rubbery and change colors. Well, we're not talking about Mogwai (Gremlins) here, we're talking about mushrooms. Just use them immediately after washing and you'll be just fine. Nuff said.
Pop out the stems and chop 'em up
Get a bowl and add the chopped mushroom stems and 1/2 lb of bulk Italian sausage. I used mild turkey sausage to be on the healthy side, but you can use whatever you've got. You can use breakfast sausage or just plain ground meat, but, if you do, please season it up with Italian seasoning, fennel seeds, garlic and some S&P.
Even though I used Italian sausage, I added some garlic salt and pepper to make sure the mushrooms were well-seasoned.
Grab up a little ball of meat and pack it into each mushroom cap, forming a little mound. Put some breadcrumbs into a shallow dish. I seasoned my plain breadcrumbs with Italian seasoning and garlic salt.
Before you get your hands covered in meat, put a pan on the stove with some olive oil in it and get it to medium-high. If you've used regular Italian sausage or breakfast sausage, skip the oil. There will already be enough fat in the meat filling!
Turn the mushrooms upside down and press them into the breadcrumbs. Then place them, meat side down, into the heated skillet.
Once they're nice and golden brown, turn them over and cook for about 5 minutes.
Transfer them into a 350 degree oven and bake for 20-30 minutes until the meat is cooked through.
Serve this with a simple pasta with butter and herbs..maybe a salad...YUMMY!!
These would also make a great appetizer, but maybe use some smaller mushrooms. To go the vegetarian route, you could substitute prepared stuffing for the meat.
Wash a package of mushrooms (about 10 big ones). I don't care what everyone says about not washing mushrooms and to just wipe them with a damp dishtowel. They even have mushroom cleaning brushes, and you know how I feel about uni-taskers! They say if you get them wet, they'll get tough and rubbery and change colors. Well, we're not talking about Mogwai (Gremlins) here, we're talking about mushrooms. Just use them immediately after washing and you'll be just fine. Nuff said.
Pop out the stems and chop 'em up
Get a bowl and add the chopped mushroom stems and 1/2 lb of bulk Italian sausage. I used mild turkey sausage to be on the healthy side, but you can use whatever you've got. You can use breakfast sausage or just plain ground meat, but, if you do, please season it up with Italian seasoning, fennel seeds, garlic and some S&P.
Even though I used Italian sausage, I added some garlic salt and pepper to make sure the mushrooms were well-seasoned.
Grab up a little ball of meat and pack it into each mushroom cap, forming a little mound. Put some breadcrumbs into a shallow dish. I seasoned my plain breadcrumbs with Italian seasoning and garlic salt.
Before you get your hands covered in meat, put a pan on the stove with some olive oil in it and get it to medium-high. If you've used regular Italian sausage or breakfast sausage, skip the oil. There will already be enough fat in the meat filling!
Turn the mushrooms upside down and press them into the breadcrumbs. Then place them, meat side down, into the heated skillet.
Once they're nice and golden brown, turn them over and cook for about 5 minutes.
Transfer them into a 350 degree oven and bake for 20-30 minutes until the meat is cooked through.
Serve this with a simple pasta with butter and herbs..maybe a salad...YUMMY!!
These would also make a great appetizer, but maybe use some smaller mushrooms. To go the vegetarian route, you could substitute prepared stuffing for the meat.
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