Saturday, November 20, 2010

Stuffed Mushrooms

Now I wish that I had taken a picture. What began as a way to use up the gorgeous mushrooms the husb. bought at Costco a few days ago before they went slimey turned into a victorious end to the experiment. I wanted to use them for dinner and as we were having potato soup for dinner, sauteed mushrooms didn't seem like they were a suitable accompiament. I couldn't find any sausage in the freezer that wasn't freezer burned, so I switched out hamburger. I decided to use Stove Top stuffing, the pork flavor for the stuffing part.

Stuffed Mushrooms

20-24 or so large button mushrooms
2 T. minced onion
1 pkg. Stove Top stuffing mix
1/2 lb. sausage or ground beef, browned
garlic powder or garlic salt or fresh garlic
Olive Oil

Pull the stems out of the mushrooms. Clean the mushrooms with a damp paper towel or rinse quickly and absorb the water with a paper towel, and set them in an 8x8 pyrex pan. Drizzle some olive oil on them. Chop the mushroom stems up finely. Saute the onion in some olive oil, add the mushroom stems and cook until soft. Add some water to the fry pan, maybe 3/4C.-1 C., add the stuffing mix and stir until the stuffing is a nice consistency, adding more water if you need it. Add the sausage or ground beef and some garlic powder or garlic salt to taste. The mushrooms will give off water when they cook in the oven, so the stuffing can be a little dry before you add them to the mushrooms as it will absorb some mushroom liquid while cooking. It needs to be wet enough to stick to the mushroom however. Stuff the mushrooms, drizzle more olive oil over the tops, cook at 350 for about 20 minutes. It could have been less, I didn't keep track.

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