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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Pork Recipe

Sausage-stuffed Mushrooms

 
Pork-2006
Ingredients  
1 1/2 pounds large mushrooms, 35-45
1/2 cup mushroom stems, chopped
3/4 cup celery, chopped
3/4 cup onion, chopped
12 ounces pork sausage
2 cups 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
 
Preparation
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. 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. Using small melon-baller, stuff mushrooms with potato mixture. Bake at 375 degrees F for 20 minutes or until hot and golden. Run under broiler to brown, if necessary. Serve immediately.

Yield
35-45 stuffed caps for appetizers

Look for "Fresh from Florida" ingredients at your grocery store.

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