sausage stuffed mushrooms
By Yankee Magazine|Jan 25 2007|
Ingredients
Stuffed Sausage Mushrooms
4 to 6 Servings
Prep time: 25 minutes
Cook time: 1-3 minutes per batch
8 ounces whole fresh mushrooms, washed, stems removed and finely chopped
1 tablespoon Butter Flavor CRISCO
4 ounces spicy bulk breakfast sausage, crumbled
2 teaspoons grated onion
1 teaspoon dried parsley flakes
1/2 teaspoon freeze-dried chives
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
3/4 cup plus 2 tablespoons fine dry bread crumbs (unseasoned) , divided
CRISCO Canola Oil for frying
1 egg, beaten
Instructions
In small saucepan melt Butter Flavor Crisco over medium high heat. Add
mushroom stems, sausage, onion, parsley flakes, chives, Worcestershire sauce
salt and pepper. Cook and stir over medium heat until sausage is cooked and
mushrooms are tender. Remove from heat. Stir in 2 tablespoons bread crumbs.
Fill caps with stuffing mixture, packing firmly and mounding mixture
slightly. In deep-fat fryer or deep saucepan heat 3 inches Crisco Canola Oil
to 375
