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These meat and potato delights make wonderful hors d’oeuvres
and can be make without the sausage to tempt the vegetarians in your life.
1 1/2 pounds large Florida mushrooms (35-45)
1/2 cup Florida mushroom stems, chopped
3/4 cup Florida celery, chopped
3/4 cup onion, chopped
12 ounces Florida pork sausage
2 cups Florida potatoes, cooked
1/2 cup low-fat sour cream
1/4 cup Parmesan cheese
1/4 teaspoon garlic salt
2 teaspoons onion soup mix
pepper to taste
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Step 1: Wash mushrooms, carefully removing stems. Chop enough stems to make 1/2 cup; set aside. Use a melon baller to carefully hollow out the mushroom caps, leaving more room for filling.
Step 2: Saute celery, onion, mushroom stems and sausage, until sausage is cooked through. Mash potatoes with sour cream. Add mixture to mashed potatoes, and stir in Parmesan cheese, garlic salt, onion soup mix and pepper.
Step 3: Using small melon baller, stuff mushrooms with potato mixture. Bake at 375 degrees for 20 minutes or until hot and golden. Run under broiler to brown, if necessary. Serve immediately. Yield: 35 - 45 stuffed caps for appetizers.
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