I've never made stuffed mushrooms before--can you believe it? There are so many ways to stuff a mushroom, everybody has a favorite. And there really is no wrong way, or wrong stuffing, I found that out in this cookbook, as there was a multitude of stuffed mushroom recipes to try.
I didn't make these for today--Superbowl Sunday--I made them for a wine tasting party we went to last weekend. It's kind of ironic then that the cookbook I chose is #2 in series produced by MADD (Mothers Against Drunk Driving), because as we ate these, both the Handyman and I were drinking wine. Luckily for us, we only live 2 blocks from where the party was being held AND we are both very responsible and usually one of us is the designated driver if the other one is going to partake.
It made me smile tho, to see this advice in the front of this little cookbook called "Quick and Easy Appetizers" (which is cookbook #39, in my own personal countdown).
It's sound advice, and some we should all take to heart. All the time. Especially today, since there will be an abundance of partying this afternoon.
I chose to make the simplest, but I think one of the best, mushroom stuffings in the book: Stovetop stuffing.
YES---Stovetop Stuffing! The box you can buy on your grocers shelves. I made the stuffing--a bit moister than it calls for, added some pork sausage and stuffed my mushrooms.
That was it. And there were gobbled up in a flash. I even made some extra for just the Handyman and I the next afternoon. I love the cheese stuffings that most mushrooms I've eaten have, but these were just really good. And really easy. And a bit different. I would definitely make them again.
This cookbook was one I confiscated from my mother's yard sale box. It was published in 1993 from Dial Publishers. It's the Food Writers Favorites for MADD and it's the 2nd in the series.
Sausage Stuffed Mushrooms
20 large mushrooms
1 box of Stovetop stuffing
1/2 lb. mild pork sausage
grated Parmesan cheese
Rub mushrooms clean with a damp cloth. Remove stems. Fry sausage until crispy, make the stovetop stuffing according to directions on the back of the box, in the sausage pan (leaving sausage in the pan). Stuff the mushrooms, sprinkled with Parmesan cheese.
Bake in a 350F oven for 20-30 minutes, until hot.
Okay, now go check out who else participated in Cookbook Sundays!
And you too, can add recipe you've made recently from one of the cookbooks on your shelf.
By the way....what do you stuff your mushrooms with?