Tuesday, June 21, 2011

sausage stuffed mushrooms

i think this would be a great recipe to highlight food made with real ingredients and not a lot of processed food. On that note the sausage i use is organic free range and made fresh everyday. For more recipes using real ingredients check out Real Food Weekly

1/2 pound Italian style chicken sausage (casing removed)
1/2 onion chopped
2 cloves garlic chopped
1/2 cup grated Parmesan
1 egg
16 oz fresh mushrooms (make sure the are a good size to stuff)

Saute onion and garlic in non stick pan till soften then add sausage and cook till done and crumbled. Allow mixture to cool thoroughly and give a quick pulse in food possessor to make sure everything is nice even consistency. Add cheese and egg and mix thoroughly.

Preheat oven to 350*. Remove stems from mushrooms and wipe the caps to remove dirt. Generously stuff the caps and arrange in a single layer on baking sheet. Loosely tent pan with tin foil and bake for 20 mins. Remove foil and bake until filling is set and golden brown

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