sausage stuffed mushrooms

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sausage stuffed mushrooms


  • 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


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

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