Sausage Stuffed Mushrooms

A tangy, spicy appetizer for lovers of meat and mushrooms.

by Tahoma Mycological Society

Agaricus bisporus. © San Diego Mycological Society (CC-BY-NC) (from inaturalist.org, obs. 200640086)

Method

Fry pork sausage and drain.
Combine ground chuck, onion, celery, green pepper and egg with the fried sausage.
Add salt, pepper, garlic powder and set aside.
Sauté the mushroom caps in a sauce of butter, Worcestershire sauce, vinegar and Tabasco sauce.
Arrange caps on a broiler pan.
Stuff caps with the meat mixture.
Broil till meat begins to brown and is cooked through (about 10 minutes).
Serve!

Note: What to do with the stems? You could sauté them and combine with the meat filling, or use them to make your own beurre composé aux champignons.

Recipe contributed:

November

1993

Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions, and was reproduced with permission in Duff in November 1993.

Objective:

Appetizer

Total Time:

45 mins

Yield:

5 to 7 servings

Suggested Mushrooms:

Portobello/portabella, champignon, cremini, button (Agaricus bisporus)

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Ingredients

1/4 lb. pork sausage

20 2" mushroom caps

3/4 lb. ground chuck

1/2 stick (2 oz.) butter

1 small onion chopped fine

2 Tbsp. Worcestershire sauce

1 celery stalk chopped fine

1 Tbsp. vinegar

1 green pepper diced

1/4 tsp. Tabasco sauce

1 egg

Salt, pepper and garlic powder to taste

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