Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
The medley of flavors in this dish are simply wonderful! It’s spicy, sweet and salty all in one bite. It was an experience to make and an even better experience to enjoy.
Makes 24 servings
Cook Time: 1 hour
Ingredients:
*24 large mushrooms, stems removed (or more as needed)
*1 pound bulk hot Italian sausage (mild sausage can be substituted)
*1 onion, diced
*4 ounces grated Parmesan cheese, divided
*1/4 cup Italian breadcrumbs
Preparation:
*Preheat oven to 350F.
*Hollow out each mushroom cap, reserving scrapings.
*Heat a skillet over medium-high heat. Cook and stir sausage, onion and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes.
*Drain and discard grease.
*Return sausage mixture to skillet.
*Stir 3 ounces Parmesan cheese, breadcrumbs, garlic and parsley into sausage mixture.
*Cook and stir until heated through, 3 to 5 minutes.
*Stuff each mushroom cap with sausage mixture and place on a baking sheet.
*Bake stuffed mushrooms in the preheated oven for 12 minutes.
*Sprinkle remaining 1 ounce of Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.
Recipe and Taste Tester - Cecelia Zook