Italian Stuffed Peppers
INGREDIENTS:
16 md Mushrooms
1 lg Clov garlic; minced
1/2 lb Hot italian sausage; casings
-removed
5 Green onions; chopped
1 ts Worcestershire sauce;
-(optional)
1/2 c Shredded monterey jack
-cheese
Olive oil
Italian seasoning; crushed
16 md Mushrooms
1 lg Clov garlic; minced
1/2 lb Hot italian sausage; casings
-removed
5 Green onions; chopped
1 ts Worcestershire sauce;
-(optional)
1/2 c Shredded monterey jack
-cheese
Olive oil
Italian seasoning; crushed
1. Remove stems from cleaned mushrooms, chop stems and set aside.
2. Generously coat inside and outside of each mushroom cap with oil. Place in baking dish, open side up.
3. Sprinkle insides with Italian seasoning to taste.
4. Heat 1 tablespoon oil in skillet and saut? garlic. Add sausage, crushing with spoon into smaller pieces.
5. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1 minute.
6. Add green onions and stir-fry another minute and add Worcestershire.
7. Stuff each mushroom cap generously with sausage filling and sprinkle with cheese.
8. Broil 10 to 12 inches from heat 2 minutes, or until cheese is melted.
2. Generously coat inside and outside of each mushroom cap with oil. Place in baking dish, open side up.
3. Sprinkle insides with Italian seasoning to taste.
4. Heat 1 tablespoon oil in skillet and saut? garlic. Add sausage, crushing with spoon into smaller pieces.
5. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1 minute.
6. Add green onions and stir-fry another minute and add Worcestershire.
7. Stuff each mushroom cap generously with sausage filling and sprinkle with cheese.
8. Broil 10 to 12 inches from heat 2 minutes, or until cheese is melted.