1. Remove stems from mushrooms; chop stems. Set mushrooms and stems aside.
2. In 10-inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat; stir in sausage, cheese and crumbs.
4. Preheat oven to 450F. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in 15 1/2" by 10 1/2" jelly-roll pan. Bake 15 minutes.
Wine Pairing(s)
Stephen Vincent Merlot
Sutter Home White Merlot
Leaping Horse Cabernet Sauvignon
Montevina Nebbiolo Rosato
Laurel Glen 'Terra Rosa' Cabernet Sauvignon
Kilikanoon 'Prodigal' Grenache
Peter Lehmann Shiraz
Bella Sera Merlot
Canandaigua 'Paul Masson' Rose
Hardys Cabernet Sauvignon
Calories From Fat 152 Protein 70 Total Fat 16 Carbohydrates 69
Calories 583 Dietary Fiber 24 Calcium 131 Iron 11 Sodium 451 Vitamin A 63 Vitamin C 49 Cholesterol 28
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