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Italian Stuffed Mushrooms Print Email


3/4 lb Italian sausage
1/2 beaten egg
2 TBS minced onion (optional)
3/4 cup breadcrumbs - separated
mushroom caps, about 24
balsamic vinaigrette
Parmigiano Reggiano

Remove hot and/or mild sausage from casings and place in a mixing bowl. Add egg, onion, minced mushroom stems, 1/2-cup breadcrumbs and mix well. If mixture is sticky, add more breadcrumb, if its dry, more egg. In another bowl, combine equal parts of Parmesan and breadcrumb, set aside.

Dip mushroom caps into balsamic vinaigrette. Shape sausage mixture into meatballs almost as big as mushrooms and stuff into mushrooms. Dip meat side of stuffed mushroom into Parmesan crumbs and place stuffed mushrooms meat side up on a cooking sheet at least 1 inch apart.

Roast in the top of a 350 degree oven just until done, about 15 minutes (time depends on the size of mushrooms). Serve warm or at room temperature. Chef Mick Rosacci, Tonys Meats & Specialty Foods
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