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Results 11 - 20 of 150 for sausage-mushroom stuffing
Rinse mushrooms, pat dry, remove stems. ... and sauté with sausage, garlic and parsley until ... Yield: approx. 2 dozen - great appetizers.
Remove stems from mushrooms. Chop stems finely; reserve ... mushroom mixture with sausage and parsley. Stuff into the ... Yields 12 to 15 servings.
Preheat the oven to 375 degrees. Remove the mushroom stems and mince them. Paint ... discoloration. Remove the sausage meat from the casings and ... Spoon the sausage stuffing into the mushroom caps, smoothing ... the parsley. 4 servings.
Remove stems from mushrooms; chop stems. Set caps ... heat, cook chopped sausage until well browned. With slotted ... 1/2 dozen hors d'oeuvres.
Preheat oven to 375°F. Wipe mushrooms with damp paper towels. Remove ... caps aside. Remove sausage meat from casings and cook ... mushrooms are cooked through.
Clean mushrooms. Remove stems and chop ... large bowl. Brown sausage; cool and break into ... at 350 degrees for 3/4 hour. Baste before serving.
1. Remove sausages from casings and crumble into ... Pull stems off mushrooms, fill each cap with stuffing. Arrange in lightly oiled ... 5 minutes before serving.
Cook and crumble sausage. Set aside and drain. Wash mushrooms and separate stems from the ... mushrooms. Left over stuffing may be frozen for several weeks.
Wash mushrooms and pat dry. Remove stems. ... paper towels. Add sausage, onions and garlic to ... top. Bake in a 350°F oven for 15 minutes.
Brown and drain sausage and onions. Wash mushrooms; discard stems. Place mushroom ... Top with cheese. Bake at 400°F for 10 to 15 minutes.
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