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Sausage-Stuffed Mushrooms
7 bakery croissant or
white bread slice,
torn into pieces
7 shaflot, cut into
quarters
I clove garh'c
15 large (about 14 oz.)
mushrooms, cleaned
6 ounces ground
sausage
7 teaspoon
Worcester:shire sauce
teaspoon dry
mustard
teaspoon hot pepper
sauce
7 cup shredded
Cheddar cheese
2 tablespoons snlfpped
fresh chives,
if desired
Position mini bowl and mini blade in work bowl.
Add croissants. Process until finely crumbled, 10 to
20 seconds. Remove and set aside.
Position mini bowl and mini blade in work bowl.
Add shallot and garlic. Process until finely chopped,
5 to 10 seconds. Remove stems from mushrooms;
add _/_cup stems to shallot mixture in mini bowl.
Pulse 3 to 4 times, about 1 second each time, or
until chopped.
In medium skillet over medium heat, cook sausage
until thoroughly heated and no longer pink. Drain.
Add mushroom mixture; cook 2 to 4 minutes, or
until tender, stirring often.
Exchange mini bowl and mini blade for
multipurpose blade in work bowl. Add sausage
mixture, bread crumbs, Worcestershire sauce,
mustard, pepper sauce, and cheese. Process until
mixed, 3 to 5 seconds.
Arrange mushrooms cap side down in 13 x 9 x 2-
inch baking pan. Spoon and press sausage mixture
into openings, mounding stuffing. Bake at 350°F for
15 to 20 minutes, or until mushrooms are tender.
Sprinkle with chives, if desired.
Yield: 5 servings (3 mushrooms per serving).
Pip: Filling may be made up to one day in advance;
refrigerate. Warm to room temperature before
stuffing mushrooms.
Per Serving: About 230 cal, 11 g pro, 10 g carb,
17 g total fat, 8 g sat fat, 45 mg chol, 390 mg sod.
m
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