Recipe: Sausage Stuffed Mushrooms

Serves 6


24 small white mushrooms
1/2 cup minced onion
2 mild Italian sausage
1/4 tsp. salt
1/2 cup fine bread crumbs
1 egg (or 2 egg whites)
Olive oil


Wash the mushrooms and pop out the caps (reserve for another use – gravy is a good place.) Dry and coat liberally with olive oil. Remove sausage from casings and mix well with onion, salt, bread crumbs and egg. Pack filling into mushroom caps, mounding nicely to form a dome. Place in a baking pan and bake at 350 until cooked through and tender, about 40 minutes.