Never wash mushrooms in water,
just brush them off with a soft brush.
Italian Stuffed Mushrooms
16 medium mushrooms
olive oil
Italian seasoning, crushed
1 large clove of garlic, minced
1/2 lb. Italian sausage (hot or mild) casings removed
5 green onions, chopped
1 tsp. Worcestershire sauce
1/2 cup shredded Monterey Jack Cheese
Remove stems from cleaned
mushrooms, by gently twisting the base. Chop stems and set aside.
Generously coat the inside and outside of each mushroom with olive oil.
Place in baking dish, open
side up. Sprinkle the inside with Italian seasoning to taste. Heat 1
tbsp. oil in
skillet and sauté garlic.
Add sausage, crushing with spoon into smaller pieces. Cook thoroughly,
then add chopped
mushroom stems. Stir-fry 1 minute. Add green onions and stir-fry
another minute. Add Worcestershire. Stuff each mushroom cap
generously with sausage filling and sprinkle with
cheese. Broil 10 to 12 inches from heat for 2 minutes, or until cheese is
melted.
