Stuffed Mushrooms IV

Stuffed Mushrooms IV

79

"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."

Ingredients

1 h {{adjustedServings}} servings 107 cals
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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

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Directions

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  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

79
  1. 108 Ratings

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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...

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) ...

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 ...