my favorite stuffed mushrooms
(1 rating)
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Sausage and fake crab are a big hit in these stuffed mushrooms. Swap ricotta cheese if you are not a fan of fish, just as yummy.
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(1 rating)
yield
10 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For my favorite stuffed mushrooms
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2 large pkglarge button mushrooms.
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1 pkgcheap greasy non flavored breakfast sausage(i recommend smoked if you must, or sage) (yes you need the grease)
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2 cpepperidge farms stuffing mix, smashed to crumbs
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1/2 pkgfake crab, dont use the real deal, it doesnt taste right and burns. there is a differrent way to stuff with just crab.
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3eggs
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1-2 tspgarlic salt
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chopped up stems from the mushrooms
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1 pkgprovolone cheese slices, quartered
How To Make my favorite stuffed mushrooms
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1Wash and de-stem mushrooms. You can try porchinis or portabellas but the white buttons work best with this recipe. Chop up the 1/2 cup of the stems and set aside for stuffing. Place mushrooms in 9x13 glass baking dishes
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2chop fake crab to a minced state. One of those hand held chop-chop things works great. take a meat beater to the bag of stuffing mix until it pops(:-) and then poor into a large mixing bowl, finish beating it to death or until very small chunks
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3mix room temperature sausage, eggs, crab, stuffing mix, garlic salt measurment is appox. try one teaspoon first, if its not salty enough, just sprinkle more on finished (cooked)product. If for any reason you dont like crab, try ricotta cheese, its an excellent replacement for fish haters or allergics.
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4Spoon mixture into each mushroom cap till overflowing. Cook at 350 degrees or until golden brown and the mushroom is wrinkley. Approx 30-45 mins. This is where the greasy sausage comes in to help cook the mushroom for you. If the mushroom looks dry and you used the greasy cheap sausage, its not done yet. There should be plenty of grease run off in the pan when these are done. When they are done turn off oven and cover each mushroom with the quartered provolone. Put the pan back into the oven only long enough for the cheese to melt. Serve immediately. These are terrible left over.
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5I apologize, I learned to cook from my Grandmother who never measured a thing, she just added stuff until it looked right. The sausage to stuffing ratio should be just a little more sausage to stuffing. If you have stuffing left over, dig thru the fridge until you find something else to stuff... maybe a bell pepper?
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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