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RECIPE: Sausage-Stuffed Mushrooms


Delicious with wine or cocktails (photo © GoodCook.com).
 

Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.

Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer.

A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!

This recipe is from GoodCook.com, a great recipe trove.
 
 
RECIPE: SAUSAGE STUFFED MUSHROOMS

Ingredients For 15 Mushroom Caps

  • 4 ounces soft goat cheese
  • 1/2 cup Italian sausage, cooked
  • 1/4 cup dried cranberries
  • 1 clove garlic, finely chopped
  • 15 mushroom caps, stems removed
  • Nonstick olive oil spray
  • Preparation

    1. PREHEAT oven to 400°F.

    2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.

    4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet.

    5. BAKE for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.
     
     
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