Sausage Stuffed Mushrooms

Ingredients and Weight:

• 24 large mushrooms (about 1 pound)
• 1 pound Italian sausage, casings removed
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped sun-dried tomatoes (optional)
• 1/4 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Remove stems from mushrooms and chop finely.
3. In a large skillet, cook sausage over medium heat until browned. Add onion, bell pepper, and sun-dried tomatoes (if using) and cook until softened.
4. In a large bowl, combine sausage mixture, chopped mushroom stems, Parmesan cheese, bread crumbs, parsley, egg, salt, and pepper. Mix well.
5. Stuff mushroom caps with sausage mixture.
6. Place stuffed mushrooms on a baking sheet and bake for 20 minutes, or until mushrooms are tender and stuffing is set.

Nutritional Information:

• Calories: 150 per serving
• Fat: 10g
• Protein: 15g
• Carbohydrates: 10g

Dish Characteristics:

• Savory and flavorful
• Perfect for appetizers or as a side dish
• Can be made ahead of time and reheated
• Easily customizable with different flavors and ingredients

User Comments:

• "These mushrooms were a hit at my party. They were so delicious and easy to make."
• "I love how these mushrooms are stuffed with sausage. It gives them a wonderful flavor."
• "I added some chopped spinach to the stuffing for a healthy twist."
• "These mushrooms are perfect for grilling. I made them on skewers for my family picnic."
• "I made these mushrooms with turkey sausage for a healthier option."

Special Precautions and Tips:

• Use large mushrooms for best results.
• If you use sun-dried tomatoes, make sure to chop them finely.
• If the stuffing is too dry, add a little more egg or olive oil.
• If the mushrooms are too big, you can cut them into halves or quarters.
• These mushrooms can be made ahead of time and refrigerated for up to 2 days. Reheat them in the oven before serving.