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Stuffed Mushrooms IV

Stuffed Mushrooms IV

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Jennifer

An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
  2. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
  3. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
  4. Bake for 20 to 25 minutes in the preheated oven.
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Reviews

DIETZEN
65
12/6/2003

Outstanding-more than a few gourmets at a recent party advised these were the best sausage mushrooms ever! I used Bob Evans sage bulk sausage,italian seasoned bread crumbs,minced red pepper, and a good dash of Emeril's essence as well as the standard recipe items. I also topped them with gruyere cheese and parmesan before baking. FYI I made this 4 hours in advance,melted butter in a casserole placed them in the casserole and refrigerated until ready to bake and serve. Sooo easy and so many wows!

KJGRABILL
40
11/21/2002

My husbands family get togethers are always an aggrevation for me. I never know what to take and then usually end up taking home more than half of what I brought (after it has set out all day) and throwing it away. I took these and everyone raved! I substituted sausage, used seasoned bread crumbs and put swiss cheese x's across the tops. I also used a mini chopper to grind the sausage finely. This really made the recipe simple, because I did not have to stand over the sausage chopping with a spatula to keep it from clumping into big pieces. 5 giant stars from me and my husbands super picky family!

MELS MARTINEZ
25
12/7/2005

Wow, these were SO good! I made them for an appetizer on Thanksgiving, and my husband and I had to stop eating them! We were afraid we'd have no room for dinner. We really loved them. I did use spicy sausage in place of ground beef, and I think I used italian flavored bread crumbs because it's all I had, but they were fabulous. I also prepared them the night before and refrigerated, and then heated up in the toaster oven (turkey was in the big oven!) and they were wonderful. Can't wait to make again!