[Caira][] had Qiana, (one of her friends), over for dinner about a month ago, and they decided to make stuffed mushrooms for us. They were delicious, but I didn’t have a chance to write the recipe down at the time. Tonight, Barb and Caira tried to make them from memory. Here’s the recipe:
* 4 portabello mushrooms
* 1/2 yellow onion, coarsely chopped
* 2 cloves garlic, peeled
* ~12 oz. hot Italian sausage, ground (or links–just remove the casings)
* seasoned bread crumbs
* Italian seasoning
* garlic salt
* ground black pepper
* crushed red pepper
* 1 egg yolk, whisked
* Parmesan cheese
Wash the mushrooms. Break off the stems and set them aside. Scrape the underside of the mushrooms into a mixing bowl. Lay the mushroom caps upside down on a baking dish. Put the mushroom stems, onion, and garlic in a food processor, chop, and add to the mixing bowl. Add the bread crumbs, Italian seasoning, garlic salt, ground black pepper, crushed red pepper, and egg yolk. Mix thoroughly, then put 1/4 of the mixture into each mushroom cap. Sprinkle with Parmesan cheese. Bake in a 350° oven for 35-40 minutes.
[Caira]: http://www.myspace.com/cairalv
