Exotec's Stuffed Mushrooms
IntroductionAlthough I chose "appetizers" for a category, we eat these as an entree with soup and salad. The stuffing is mostly meat, so it's filling! Although I chose "appetizers" for a category, we eat these as an entree with soup and salad. The stuffing is mostly meat, so it's filling!
2 8-oz packages of fresh mushrooms
ghee (or butter) for sauteeing
about 1/4 package of bulk pork sausage
(I use Jimmy Dean Sage recipe)
2 T chopped celery
2 T shredded carrots
2 T chopped water chestnuts
1/2 c panko
1/2 c egg substitute
(I use EggBeaters™)
1/4 c shredded cheese
(I use Kraft™ Triple Cheddar)
1 tsp parmesan bread dip seasoning
I actually make the entire package of sausage with more fillings, etc. The stuffing is good in peppers, tomatoes, hollowed-out onions, squash (zucchini, yellow, butternut, delicata, pumpkins, acorn), you-name-it. We've also been known to just eat it as a side dish.
I've "guesstimated" the amounts for this recipe so the nutritional values aren't through the roof!
Remove the stems from the mushroom caps. Saute the caps in ghee or butter until softened a bit. Reserving the saute liquid, remove the mushrooms caps and set aside.
Combine the sausage, celery, carrots, and water chestnuts and saute in the reserved liquid until the meat is cooked through and the veggies are just tender. Drain.
Mix the panko crumbs and egg substitute into the cooked meat mixture. Blend well.
Fill each mushroom cap by hand with a heaping portion of the mix. Top with a few cheese shreds.
Broil - watching carefully - until the cheese melts.
Serving Size: 24