Sloppy Joes

From Eating Well



Ingredients:
12 ounces 90%-lean ground beef
1 large onion, finely diced
2 cups finely chopped cremini mushrooms, (about 4 ounces)
5 plum tomatoes, diced
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce, such as Heinz
1/4 cup ketchup
8 whole-wheat hamburger buns, toasted if desired

Directions:
Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.

Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.

Comments:
A different spin on sloppy joes, and I've got to say these are MUCH better than the usual ground beef + prefab spice packet deal. I didn't even mind the mushrooms. Much. I'm still working on actually liking them. I think I went a little crazy with the chili sauce and it burned a little, but it was still good. Leftovers were great with tortilla chips too!

Brunch Strata

From Taste of Home


(not the best photo, I know...)

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Directions:
In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.

In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.

Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Comments:
I halved this recipe because, good gracious, I don't need that many leftovers! Once again, a good deal of prep work, but yielding a satisfactory result. I do think it needs... something. I'm not altogether sure what that might be. Adam voted for more meat. I'm thinking it just needs a flavor boost with some herbs or something.

Creamy Gorgonzola and Portobello Mushroom Risotto

From Nadia G's Bitchin' Kitchen via Cooking Channel



Ingredients:
3 cups organic chicken stock
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 portobello mushrooms, diced
1 yellow onion, minced
Sea salt
2 cups Arborio rice
3/4 cup good white wine
1/2 cup crumbled gorgonzola
1/3 cup grated Parmigiano-Reggiano
Freshly cracked pepper

Directions:
Bring the chicken stock to a bare simmer in a saucepan.

Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.

Comments:
Oh man, was this good. Now, I admit some recipe... alterations. I used boring white button mushrooms, skipped the wine and used some extra stock, and my gorgonzola looked sketchy so I just added some more parm. Boo. I bet it would have been even better with the blue cheese in it. Oh well. Next time. Risotto is always delicious, but I swear if I had to cook it for one minute longer my arm would have fallen off. What I wouldn't give to have a RoboStir!



Just kidding... I think.

Spinach Mushroom Pasta

From Cooking Light



Ingredients:
8 ounces whole-wheat pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
8 cups lightly packed spinach
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup grated parmesan cheese

Directions:
1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.

2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.

Comments:
I liked this one but it was another case of lactose overload in the aftermath. Something about creamy sauces just doesn't jive with my digestive system. I've really been trying to give mushrooms a chance and it seems like if they're cooked I can deal with them.

Potato, Mushroom, and Leek Croquettes

From Cooking Light



Ingredients:
8 ounces coarsely chopped peeled Yukon gold potato
4 ounces sliced cremini mushrooms
4 ounces sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil

Directions:
1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.

2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.

3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-­Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.

Comments:
These were almost disasterous. There's definitely something wrong with this recipe as it's written. There's no way you can shape the glop that you create into patties. No. Way. I ended up adding probably half a cup (or more) of breadcrumbs to get it to stick together enough to cook. They were ok, if a bit bland. I added salt to mine. I probably wouldn't bother with these again.

Portobello Mushroom Pizza Cups

From Taste of Home



Ingredients:
4 large portobello mushrooms (3 inches)
4 teaspoons olive oil
1 cup marinara or spaghetti sauce
12 slices pepperoni, finely chopped
1/4 cup chopped green pepper
1-1/2 teaspoons Italian seasoning, divided
1 cup shredded Italian cheese blend

Directions:
Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 5 minutes.

Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly.

Comments:
I left out the pepperoni and green peppers so it probably deserved the "this is boring" verdict given by Adam. I'm not a mushroom fan, but I've decided I should try and branch out a little. (But I do draw the line with fish. I just can't do salmon. Sorry.) These were ok - got really liquidy when they cooled a little. Good concept, I think the problem was with the execution.

Nice 'N' Easy Italian Chicken

From Crock-Pot Favorite Slow Cooker Recipes



Ingredients:
4 boneless, skinless chicken breasts
8 oz mushrooms, sliced
1 medium green bell pepper, chopped
1 medium zucchini, diced
1 medium onion, chopped
1 26oz jar pasta sauce
hot cooked spaghetti

Directions:
Combine all ingredients except pasta in slow cooker. Cover; cook on low 6-8 hours or until chicken is tender. Serve over spaghetti.

Comments:
Not much out there that's easier to make than this. This is the classic "throw some stuff in the crockpot and forget about it" meal. It turned out really well. I did use a red pepper rather than the green since I think green peppers tend to overpower everything else in the dish. It does make a lot for just two people so I ended up freezing a bunch. We'll see how it tastes when it's thawed.

Gnocchi with Mushrooms and Sage Butter

From Everyday with Rachael Ray



Ingredients:
1 large baking potato (about 12 ounces)
1/2 cup ricotta cheese
2 tablespoons finely chopped flat-leaf parsley
1/3 cup Basic Batter Salt and pepper
1/4 cup flour
1 stick (4 ounces) butter
6 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, sliced
2 teaspoons chopped fresh sage
1/2 teaspoon freshly grated nutmeg

Directions:
1. Microwave the potato on high until tender, about 12 minutes; let cool slightly. Peel and mash until smooth.

2. In a large bowl, combine the potato, ricotta and parsley. Stir in the batter and season with salt. Stir in the flour. Turn out the dough onto a lightly floured work surface and roll into a 3/4-inch-thick rope. Cut the dough crosswise into 1-inch pieces.

3. In a large skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium-high heat. Add half of the mushrooms and cook, undisturbed, for 5 minutes; stir and cook for 1 minute longer. Season with salt and pepper; transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 3 tablespoons olive oil and the remaining mushrooms. Stir in the remaining 4 tablespoons butter, the sage, nutmeg and reserved mushrooms; cover to keep warm.

4. In a pot of simmering, salted water, working in 3 batches, cook the gnocchi until tender and fluffy, about 3 minutes. Using a slotted spoon, transfer to a platter. Pour the mushroom mixture on top and toss.

Comments:
Yes, yes, I completely sold out and used pre-packaged gnocchi. This wasn't even a very hard gnocchi recipe and I still wimped out. I hang my head in shame. If only those stupid Colavita gnocchi weren't so good!

Anyway, gnocchi aside, this was pretty easy to throw together. It was my side-prepped meal that caused all my problems. I'm not a fan of the mushroom so I planned to throw my half of the gnocchi in a bowl with some peas and parmesan cheese. Except I put the plastic container of peas on the burner I'd just taken the gnocchi pot off of. Oops. Ah, the smell of burning plastic! I blame it on the fact that just minutes earlier I'd slammed my right hand in the cabinet door.

Anyway. Not my night...

There's a lot of butter in this recipe. A lot more than I ever cook with. But I used it and I used it all. Adam didn't rave, but he did save the leftovers for later so it couldn't have been awful.

Chicken Swiss Bundles

From Taste of Home



Ingredients:
1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1-1/2 teaspoons butter
1 garlic clove, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Italian seasoning
2 cups (8 ounces) shredded Swiss cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted

Directions:
In a large skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from the heat; stir in cheese.

Flatten each roll into a 5-in. circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.

Place on greased baking sheets; brush with butter. Bake at 350° for 18-22 minutes or until golden brown. Cut bundles in half to serve.

Comments:
I kind of went off on my own way on this one. I skipped the mushrooms and peppers, used mozzarella cheese instead of swiss, used olive oil and an egg wash instead of butter. It all turned out pretty good, except for a few unexpected pockets of mustard. Heh.

Hot Ham & Cheese Slices

From Taste of Home



Ingredients:
1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 pound thinly sliced deli ham
1/2 pound sliced Swiss cheese

Directions:
In a large skillet, saute the mushrooms, pepper and onions in butter until tender. Set aside.

Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. Fold pastry over filling; pinch seams to seal. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.

Comments:
I left out the mushrooms because I just couldn't deal with having to pick them all out. It still tasted just fine. I also used provolone since Adam doesn't like Swiss cheese. Pretty easy, a little messy to eat, but good overall.

A Better Burger

From Everyday with Rachael Ray



Ingredients:
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed
Salt and pepper
1 small onion, finely chopped
1 pound lean ground beef
3 tablespoons reduced-fat mayonnaise
2 teaspoons tomato paste or finely chopped canned chipotle chiles in adobo sauce
Four 3-inch potato rolls, split
1/2 head romaine lettuce, shredded
2 ounces extra-sharp cheddar cheese, finely shredded
3 dill pickles, thinly sliced

Directions:
1. Preheat a grill to medium. In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the mushrooms; season with pepper and cook, turning occasionally, until browned and tender, about 5 minutes. Add 2 tablespoons water and cook, turning the mushrooms once, until the water is evaporated. Transfer to a cutting board and let cool; reserve the skillet. Finely chop the mushrooms and transfer to a bowl.

2. Add the remaining 2 teaspoons olive oil and the onion to the reserved skillet. Season with pepper and cook over medium heat, stirring, until the onion is tender and golden, about 3 minutes; let cool. Add half of the onion and the ground beef to the mushrooms; season with salt and mix well. Form the mixture into a ball, transfer to a board and cut into 8 portions. Form each into 3- to 4-inch patties.

3. Transfer the remaining onion to a small bowl, then stir in the mayonnaise and tomato paste. Spread the sauce on both faces of the rolls and arrange open-faced on each of 4 plates. Divide half of the lettuce among the roll bottoms.

4. Add the patties to the grill and cook for about 2 minutes. Flip, divide the cheese among the patties, cover with foil and cook until melted, about 1 minute. Stack 2 patties on each roll bottom, top with the pickle slices and remaining lettuce and set the roll tops in place.

Comments:
First off, two burger patties is way too much for one sandwich. Both Adam and I had to take one off in order to even fit it in our mouths. Secondly, the burgers fall apart on the grill really easily. Other than those two issues, this was pretty good. We skipped the lettuce, but otherwise kept things according to the plan. Yes, even the mushroom part.

Creamy Polenta with Sauteed Vegetables

From Weight Watchers New Complete Cookbook



Ingredients:
8 large shiitake mushrooms (6 oz), stemmed and sliced
1 10oz package frozen peas, thawed
1/2 cup dry vermouth
1/2 tsp ground black pepper
1/4 tsp + 1/2 tsp salt
4 cups water
1 cup instant polenta
3 tbsp grated Parmesan cheese

Directions:
1. Spray a large skillet with nonstick spray and set over medium-high heat. Add the mushrooms and cook until softened, about 2 minutes. Add the peas and cook 1 minute. Add the vermouth, bring to a boil, and cook until it reduces slightly, about 1 minute. Stir in the pepper and 1/4 tsp salt. Set aside and keep warm.

2. Meanwhile, to prepare the polenta, combine the water and the remaining 1/2 tsp salt in a medium saucepan and bring to a boil. Stirring constantly, gradually add the polenta in a slow, steady stream; reduce the heat and cook, stirring, until thick but not stiff, 5 minutes. Remove from the heat and stir in the Parmesan.

3. Divide the polenta on each of 4 serving plates and top with the vegetable mixture.

Serves 4. POINTS Value per serving: 5

Comments:
In my opinion, mushrooms and peas do not "sauteed vegetables" make. Boring! So I added a few things to this one. I did use mushrooms (which I picked out of my serving) and used fresh sugar snap peas rather than frozen. I also threw in a small zucchini, a small yellow squash, a red and a green pepper, and some broccoli. Now THAT is a vegetable mixture.

Of course, all this revamping meant I had to cook the veggies longer. I actually pre-cooked the broccoli a little. I also used chicken stock rather than vermouth. All in all, I think it turned out pretty well for my altering the recipe so drastically. And it was all vegetables, so it's not like it could be that much worse for you than the original recipe...

Andouille and Chicken Creole Pasta

From allrecipes.com



Ingredients:
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta

Directions:
1. Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.

2. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

3. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. Mix together the cornstarch and cold water until dissolved. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.

Comments:
I used some Kick'n Chicken seasoning instead of a Creole seasoning since that's what I had here. I also didn't use linguine. We had some Dreamfields spaghetti in the cupboard so I used that.

All in all, a good dish with nice flavors. It makes waaaaaaay too much sauce though. I'd say you could cut both the chicken stock and the milk in half and still be ok. Unless you like your pasta swimming in sauce. I guess that's more of a personal preference thing.

Hot and Sour Soup with Tofu

From Cooking Light



Ingredients:
1 (14-ounce) package firm water-packed tofu, drained
1 3/4 cups water, divided
1 (1/2-ounce) package dried sliced shiitake mushroom caps
4 cups fat-free, less-sodium chicken broth
1/4 cup white vinegar
2 tablespoons less-sodium soy sauce
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons sugar
3/4 teaspoon white pepper
1 garlic clove, minced
2 1/2 tablespoons cornstarch
1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
1/2 cup thinly diagonally sliced green onion tops

Directions:
1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.

2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

Comments:
This one was not for me. At all. I had no plans to even try it. But Adam liked it. Said it had a nice mixture of textures. To each their own, I say.

Beer-Cooked Chicken

From allrecipes.com



Ingredients:
1 (12 fluid ounce) can or bottle beer
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 tablespoon grated Parmesan cheese

Directions:
1. To Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for 30 minutes to marinate.

2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.

3. Melt remaining 1 tablespoon butter in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved mushrooms. Cover skillet and let simmer for 5 to 10 minutes. Sprinkle with cheese and serve.

Comments:
I screwed this one up a little. I didn't read the whole recipe and so I dumped the beer "marinade" before I realized I was suppose to add it to the pan later on. Whoops! I just threw in some chicken stock instead. It seemed to turn out alright. I'm sure it didn't give the dish the same flavor, but it worked. Just my luck that I'd used our last bottle of beer to marinate the chicken. *sigh*

Sizzling Salmon and Spinach Salad with Soy Vinaigrette

From Cooking Light



Ingredients:
DRESSING:
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

SALAD:
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
1 cup red bell pepper strips

Directions:
Preheat broiler.

To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Comments:
There is A LOT going on in this one. All kinds of veggies, fish, a dressing. It comes together pretty easily, but I still had to have Adam check the fish. I never know when it's done. He liked all the different flavors that come together. I, of course, didn't eat this. I had this lentil soup instead (also meatless, not fishy.) I always make a big batch and freeze it. Yum.

Shrimp-Stuffed Mushrooms

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
1/4 pound cooked shrimp or crabmeat
1 cup breadcrumbs
1/2 cup mayo
juice of 1/2 a lemon
1 tsp dill
salt & pepper
12 mushrooms (1-1/2") stems removed

Directions:
1. Mix together everything but the mushrooms.

2. Stuff mushrooms with filling.

3. Place on baking sheet and bake at 400F for 15 to 20 minutes.

Comments:
Seriously, what is this woman's deal with the mayo? Anyway, obviously I used huge mushrooms here. I used shrimp. I had to bake them a little longer since they were so big (and waaaay overfilled) but they turned out alright. Adam ate them but said he probably wouldn't want them again.

Sausage Stuffed Mushrooms

From Taste of Home



Ingredients:
20 to 24 large fresh mushrooms
2 tablespoons finely chopped onion
2 to 3 garlic cloves, minced
1 tablespoon butter
1/4 pound bulk pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg white

Directions:
Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion and garlic in butter until tender.

In a large bowl, combine the sausage, bread crumbs, Parmesan, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned. Yield: about 2 dozen.

Comments:
Stuffed Mushrooms were on a sale a few weeks back at the grocery store so they were on the forefront of Adam's mind. And since we had some extra sausage when I made another batch of the family pleasing pizza I figured what the hey. These were pretty simple and since Adam has eaten every last one of them I guess they tasted ok too. I set my bar pretty low.