Sausage Stuffed Mushroom Caps
- 24 medium-size mushrooms, wiped clean with a damp cloth
- ½ pound spicy bulk sausage meat
- 1 small garlic clove, finely minced
- 1 tablespoon finely minced scallion or finely snipped fresh chives
- 1 small egg, well beaten
- 2/3 cup soft white bread crumbs or 1/3 cup fine dry bread crumbs
- ½ teaspoon soy sauce
Instructions:
To keep the stuffed mushrooms hot while they’re being served, bake them in a 9-or 10-inch quiche dish attractive enough to come to the party.
- Preheat the oven to 350° F.
- Stem the mushrooms. Set the caps aside and coarsely chop the stems.
- Cook the sausage, mushroom stems, garlic, and scallion in a medium-size skillet for 5 to 8 minutes over moderately low heat, breaking up any large sausage lumps, until the meat is lightly browned. Remove from the heat, cool for 15 minutes, then mix in the egg, bread crumbs, and soy sauce.
- Mound the sausage mixture in the mushroom caps, then arrange in an ungreased 9-or 10-inch quiche dish or ovenproof 9 × 9 × 2-inch baking dish.
- Bake on the middle oven shelf for 10 to 12 minutes or until bubbling and browned. Serve hot with cocktails.