Stuffed Mushrooms 44 Recipe

  • 24 mushrooms (large)
  • 1 onion (medium)
  • 3 stalks celery
  • 1 pound good quality breakfast sausage roll
  • 1/4 - 1/2 cup bread crumbs
  • 1 cup shredded Monterey Jack cheese
Preheat oven to 350°. Remove stems from mushrooms and set aside. Wipe mushroom caps and clean out inside with a melon baller or spoon. Place in baking pan.

Finely chop the mushroom stems, onions and celery and sauté in butter or olive oil until tender. Add sausage and cook until done, breaking it up into small pieces. Drain off excess fat. Add enough bread crumbs to make the mixture hold together.

Stuff mushroom caps, sprinkle shredded cheese over the top and bake for 20 minutes, or until the cheese has melted.

Good to make ahead of time, just add the cheese before baking.

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