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July Chef's Corner- Stuffed Mushroom Caps
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July Chef's Corner- Stuffed Mushroom Caps

Chef's Corner
Stuffed Mushroom Caps

24 Large Mushrooms, stems removed
1 lb Spicy Italian Sausage
1 Onion, diced
4 oz. Grated Parmesan Cheese
1/4 Cup Bread Crumbs
1 tsp. Minced Garlic
1 tsp Chopped Parsley



Preheat oven to 350 degrees F (175 C) Hollow out each mushroom cap, reserving scrapings. Heat skillet over medium-high. Cook and stir sausage, onion, mushroom scrapings until cooked through. Drain grease & return mixture to skillet. Stir in 3 oz of Parmesan cheese, bread crumbs, garlic & parsley into sausage mixture. Heat through. Stuff each mushroom cap with mixture and place on baking sheet. Bake stuffed mushrooms in preheated oven for 12 minutes. Sprinkle remaining Parmesan cheese on top and bake until cheese melts. Enjoy!

 

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