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Chives Stuffed Mushrooms

Chef.Reff's picture
Ingredients
  Mushrooms 1 Pound
  Chives 2 Tablespoon, chopped
  Milk free margarine 2 Tablespoon
  Eggs/Substitute 2 , beaten
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Garlic powder 1 Teaspoon
  Milk free breadcrumbs 1⁄4 Cup (4 tbs)
  Italian sausage 1⁄2 Pound
Directions

GETTING READY
1) Rinse mushrooms and pat dry using paper towel.
2) Take out the stems and chop.
3) Keep the caps aside.
4) Preheat hot at 425°c.

MAKING
5) In a skillet heat margarine and sauté chives and chopped stems for 1 minute.
6) Transfer mixture in a small bowl.
7) In the same pan, stir fry Italian sausage.
8) Drain out the fat.
9) In a small bowl, add to sautéed mushrooms.
10) Add eggs, salt, pepper, and garlic powder to the mushrooms.
11) Blend the mixture thoroughly.
12) Mound mixture into mushroom caps.
13) Sprinkle bread crumbs over it.
14) On an ungreased cookie sheet arrange the mushrooms.
15) Bake for 15 minutes until breadcrumbs are browned.

SERVING
16) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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