While on the subject of mushrooms I have to include this family favorite. This recipe originated from Sara's Dad, David's Grandpop, Dick Moffitt. If you like mushrooms you are going to love this recipe. Truly scrumptious!
Tip - Do not wash mushrooms by submerging them in water as that will make them rubbery in consistency after being cooked. Instead, wipe them thoroughly with a damp paper towel.
FYI...the big red mushrooms in the pictures are courtesy of our dear friend, Tricia Redding. We had so much fun making those with you. Thank you my sweet friend. We love you!
1/4 cup Bread crumbs
1 pack whole mushrooms
4 green onions, minced
4 cloves of garlic, minced
Freshly grated Parmesan cheese
add cooked and crumbled pork sausage.
Cut up stems, saving the caps. In a mixing bowl add bread crumbs, diced stems, onions, garlic and mix well. Stuff the stem mixture into the mushroom caps. Put a dollop of Worcestershire, Tabasco and butter on top of each stuffed mushroom cap. Top with finely grated cheese. Bake at 350 degrees for 20 minutes.