Italian Sausage Stuffed Mushrooms
|Fresh mushrooms||24 Large|
|Butter/Margarine||1 Tablespoon, melted|
|Hot italian sausage||1⁄2 Pound (Casings Removed)|
|Garlic||1 Clove (5 gm), crushed|
|Grated parmesan cheese||1 Tablespoon|
Clean mushrooms with damp paper towels; remove stems.
Set stems aside.
Cook mushroom caps in butter in a large skillet over medium-high heat, stirring constantly, 5 minutes.
Place mushroom caps on rack of a broiler pan, stem side up.
Combine sausage and garlic in a large skillet.
Cook over medium-high heat until sausage browns, stirring until it crumbles; drain well.
Position knife blade in food processor bowl; add mushroom stems, sausage mixture, and pepper.
Process 20 seconds or until mixture is minced.
Spoon mixture evenly into mushroom caps; sprinkle with Parmesan cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until thoroughly heated.