MIME-Version: 1.0 Content-Type: multipart/related; boundary="----=_NextPart_01C9089A.C2F0B330" This document is a Single File Web Page, also known as a Web Archive file. If you are seeing this message, your browser or editor doesn't support Web Archive files. Please download a browser that supports Web Archive, such as Windows® Internet Explorer®. ------=_NextPart_01C9089A.C2F0B330 Content-Location: file:///C:/E463E4E2/KATHY'SSTUFFEDMUSHROOMRECIPEWEB.htm Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset="us-ascii" STUFFED MUSHROOM RECIPE

KATHY’S STUFFED MUSHROOM RECIPE    &= nbsp;    Kathy Freda - June 11, 2005

 

Ma= kes 30 mushrooms and can serve 15 to 20 people as an appetizer

 

   &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;     Link back to > Kathy= ’s Page

 

Ingredients:

 

30         &= nbsp;          Medium to large size stuffing mushrooms

10 oz.      &nbs= p;       McKenzie’s Classic Southern Seasoning Blend

If not available – ½ cup eac= h of chopped onions, chopped celery, chopped red peppers, chopped green peppers = and ¼ cup parsley can be substituted.

16 oz.      &nbs= p;       Jimmy Dean’s Italian Recipe Pork Sausage

2 Cans      &nb= sp;      Beef Broth (14 ounces each)

6 tbs.      = ;          Butter<= /o:p>

¼ Cup    = ;          Olive Oil

2 tbs.      = ;          Minced Garlic

2 Cups      &nb= sp;      Italian Flavored Bread Crumbs

½ tsp.      &nb= sp;        Salt=

½ tsp.      &nb= sp;        Nutmeg

1 tsp.      &nb= sp;         Ground Black Pepper (Cayenne Pepper can be added for hotter mix)=

1 Cup      &nbs= p;        Grated Parmesan Cheese

2 tbs.      = ;          Parsley=

1 Cup      &nbs= p;        Burgundy Wine (recommended - but may be replaced with beef broth if desired)

 

Directions:

 

Place McKenzie’s Seasoning Blend in a large 12” frying pan (defrost and drain water or cook water off in pan before adding olive oil).

Add ¼ cup olive oil and brown over medium heat.

Add Jimmy Dean’s sausage and stir in over high heat (chop and stir sausage continuously to break up clumps).

Cook until all meat is evenly browned.

Blend in the following ingredients over low heat:

3 tbs. butter

2 tbs. minced garlic

2 cups bread crumbs

1 (14 oz.) can beef broth

½ tsp. Salt

½ tsp. nutmeg

1 tsp. ground black pepper

½ cup grated Parmesan cheese

2 tbs. parsley

½ cup Burgundy wine

Blend in ingredients until stuffing is moist and gummy.

Turn off heat and allow to cool to ease handling when filling mushrooms.

Clean mushrooms and pull out stumps to create a cavity for stuffing.

Place mushrooms in one 12” x 20” or two 10” x 12” baking pans.

Mound a generous quantity of stuffing into and on each mushroom so that all stuff= ing is used.

Cut remaining 3 tbs. of butter into pieces and place randomly in pan around mushrooms.

Pour 1 can beef broth and remaining ½ cup Burgundy wine over mushrooms and into pan.

Sprinkle remaining ½ cup of grated Parmesan cheese over mushrooms.=

Bake at 400 degrees for 25 minutes.

 

Place mushrooms in a deep serving dish or tray.&= nbsp; Spoon gravy from cooking pans over mushrooms and garnish with parsley.  Serve with a crispy-crusted Italian bread that can be dipped into= the gravy.

 

This dish can be made ahead of time - can be cooked, frozen and re-heated

 

 

 

Link back to > Kathy= ’s Page

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