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Name: Spicy Sausage-Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Coarse fresh bread crumbs,; 1 Garlic minced; 2 tb fresh parsley leaves Minced; 1 tb Olive oil plus additional; 1/3 c Onion minced; 1 lb mushrooms (about 14), Large; 1 lg Egg yolk beaten lightly; 1 Chorizo (cured spicy pork; 2 tb Medium-dry Sherry

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INGREDIENTS

1/2 c Coarse fresh bread crumbs,
1 Garlic ; minced
2 tb fresh parsley leaves ; Minced
1 tb Olive oil ; plus additional
1/3 c Onion ; minced
1 lb mushrooms ; (about 14), Large
1 lg Egg yolk ; beaten lightly
1 Chorizo ; (cured spicy pork
2 tb Medium-dry Sherry

Servings

INSTRUCTIONS

In a skillet heat 1 tablespoon of the oil over moderate heat until it is hot and in it saute the chorizo for 1 minute. Add the onion and cook the mixture, stirring, until the onion is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the mushroom stems and salt and pepper to taste and cook the mixture, stirring, until the liquid the mushrooms give off is evaporated. Add the Sherry and boil it until it is evaporated. Remove the skillet from the heat and stir in the bread crumbs. Let the mixture cook and blend in the egg yolk, the parsley, and salt and pepper to taste. Brush the outside of each mushroom cap with some of the oil. Divide the filling among the caps, mounding it, arrange the stuffed mushrooms in a lightly oiled baking dish just large enough to hold them in one layer, and bake them in a preheated 400 degree F. oven for 5 to 10 minutes, or until they are golden. Serve the mushrooms warm or at room temperature. Yield: 14 stuffed mushrooms NOTES : COOKING LIVE SHOW #CL8826 Recipe by: Cooking live Show #CL8826 Posted to MC-Recipe Digest V1 #492 by Angele Freeman on Mar 2, 1997.

NOTES

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Spicy Sausage-Stuffed Mushrooms

1/2 c Coarse fresh bread crumbs,
1 Garlic minced
2 tb fresh parsley leaves Minced
1 tb Olive oil plus additional
1/3 c Onion minced
1 lb mushrooms (about 14), Large
1 lg Egg yolk beaten lightly
1 Chorizo (cured spicy pork
2 tb Medium-dry Sherry

In a skillet heat 1 tablespoon of the oil over moderate heat until it is  hot and in it saute the chorizo for 1 minute. Add the onion and cook the  mixture, stirring, until the onion is softened. Add the garlic and cook the  mixture, stirring, for 1 minute. Add the mushroom stems and salt and pepper  to taste and cook the mixture, stirring, until the liquid the mushrooms  give off is evaporated. Add the Sherry and boil it until it is evaporated.  Remove the skillet from the heat and stir in the bread crumbs. Let the  mixture cook and blend in the egg yolk, the parsley, and salt and pepper to  taste.    Brush the outside of each mushroom cap with some of the oil. Divide the  filling among the caps, mounding it, arrange the stuffed mushrooms in a  lightly oiled baking dish just large enough to hold them in one layer, and  bake them in a preheated 400 degree F. oven for 5 to 10 minutes, or until  they are golden. Serve the mushrooms warm or at room temperature.    Yield: 14 stuffed mushrooms    NOTES : COOKING LIVE SHOW #CL8826 Recipe by: Cooking live Show #CL8826    Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@netusa1.net>  on Mar 2, 1997.

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Nutrition

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Serving Size: 1 Serving (598g)
Recipe Makes: 1

Calories: 680
Calories from Fat: 355 (52%)

Amt Per Serving		% DV

	Total Fat 39.5g	53 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 19g
	Polyunsanturated Fat 4.5g
Cholesterol 277.8mg		85 %
Sodium 1201.6mg		41 %
Potassium 2462mg		65 %
Total Carbohydrate 43.5g		13 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 39g
Protein 36.9g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 680

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