Stuffed Mushrooms - 3 Ways - Vegetarian or Not

#1

Italian Stuffed Mushrooms 

Ingredients:
1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
1 1/4 cups spaghetti sauce
40 large mushroom caps
oil
mozzarella cheese (add to preference)

Directions
Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less.) Then add bread crumbs, pepper, salt, and spaghetti sauce.

Coat mushroom caps with oil. Fill mushroom caps with meat mixture.

Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender. (Or loosely cover with wax paper and microwave.)

Servings: 40

#2

Easy Spinach Stuffed Mushrooms 

Ingredients
16 each Large Fresh white mushrooms
1 pkg (12 oz.) Frozen spinach souffle, thawed

Directions
Preheat oven to 400 degrees. Remove mushroom stems. Spray both sides of caps with nonstick cooking spray. Place caps, cavity side down, on a shallow baking pan.

Bake until tender and golden, about 10 minutes. Turn caps cavity side up. Fill each cap with spinach soufflé. Bake until hot, about 10 minutes.

Servings: 16

#3

Mushroom Caps Filled with Roquefort 

Ingredients
4 oz Roquefort Cheese, at room temperature
1/2 cup butter, softened
1/2 tsp dry mustard
12 perfectly shaped medium mushroom caps
1/4 cup ripe or green olives, minced

Directions
Cream Roquefort, butter and dry mustard until smooth; set aside. Fill mushrooms with Roquefort mixture and sprinkle with minced olives.

Servings: 12