Gather Around the Table 

 

Grandma Rosalie's

Herb Stuffed Mushrooms 

 

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1 lb. large capped mushrooms

Stems of mushrooms, diced small 

2 cups seasoned bread crumbs

1/2 cup grated cheese 

3 large garlic gloves, minced

Juice  and rind of 1 large lemon 

1/4 cup parsley, chopped 

1 tsp. fresh ground black pepper

1/2 tsp. salt

1/2 cup canola oil

1/2 cup olive oil 

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This recipe is very versatile, if wanting to make it a sausage stuffed mushroom follow same recipe as above, and do the following.

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Remove the casing off of two links of either hot or sweet Italian sausage, some people might want to do breakfast sausage, and that's ok too, it's what you prefer. 

I personally  do one of each of the Italian sausage  

In a small skillet on medium heat, place 1 tablespoon of olive oil and sausage links, breaking them down while cooking.  Set aside to slightly cool, then add to the mixture. 

 

Preheat oven to 375*.

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With a damp paper towel clean off mushroom caps and set aside,  In a large bowl add bread crumbs, steams, grated cheese, garlic, parsley, salt, pepper, rind and juice of lemon  and both canola and olive oils, mixing until combined.

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I find it easier to hold mushroom cap, top toward fingers and opening facing outward, then scooping to fill, pack down and repeat if needed.  That same method can also be done and then using a small scoop the size of a walnut top stuffed mushroom to create the dome. 

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Spray a 9 x 13 baking dish with butter spray place filled mushrooms in and bake on middle rack uncovered for 25 minutes or until golden.

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