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Stuffed Mushrooms

From Diana Rattray,
Your Guide to Southern Food.
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With Italian sausage and Parmesan cheese

  • 20 large fresh mushrooms
  • 8 ounces sweet Italian sausage
  • 1 large clove garlic, minced
  • 2 tablespoons + 1 teaspoon olive oil, divided
  • 2 tablespoons finely chopped parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup water
Wash mushrooms well. Remove stems and chop finely. Remove outer casing from sausage and put in skillet with chopped mushroom stems, garlic, and 1 tablespoon of the oil. Cook, breaking up sausage, until browned. Add 1 teaspoon of oil, parsley and the Parmesan cheese. Fill mushrooms with sausage mixture and put in shallow baking pan. Pour 1/4 cup water and remaining tablespoon of oil into bottom of the pan. Bake at 350° for about 20 minutes.
Serves 4.

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