Stuffed Mushrooms

This first recipe is a
wonderful accompaniment to an almost all-vegetable dinner, because it
uses very little meat. These mushrooms also make great hors
d'oeuvres, and go well with a primavera on the side.

MAMMA'S STUFFED MUSHROOMS
2 garlic cloves, minced                    1 tablespoon minced parsley
1 teaspoon olive oil                       1 egg
2 sweet Italian sausages                   1 pound mushrooms
5 tablespoons flavored bread crumbs          chicken stock
1 teaspoon grated cheese

           In a frying pan, gently brown the minced garlic in the olive oil.
           Remove the sausage meat from the casing, crumble the meat into the
           pan, and brown that, too. In a bowl, combine the bread crumbs,
           cheese, parsley, and egg. Add the cooked sausage.

             Wash the mushrooms quickly, because they tend to absorb water.
           Remove the mushroom stems and save them for soup, or mince them
           and put them back into the stuffing. Fill the caps nicely with the
           stuffing. Place them in a baking pan lined with foil. Add a little
           chicken stock to the bottom of the pan (6-10 tablespoons), just to give
           them moisture.

             Bake at 325 degrees for 30 minutes. If the mushrooms are small,
           maybe 15 minutes will do. Serve them hot!

           SERVES 4-6.

DOM'S STUFFED MUSHROOMS
I serve these mushrooms with a main course, but I feel they are best
when used in a buffet.

1 pound medium-size mushrooms
1 small onion, finely chopped
2 garlic cloves, minced
2-3 tablespoons olive oil
1 egg, beaten

1   cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2   teaspoons parsley
2   teaspoons soy sauce
4   tablespoons water

Wash mushrooms, remove stems, and set caps aside. Brown onions
and garlic in olive oil. Finely chop mushroom stems, add to onion and
garlic, and brown over low heat.
Combine onions, mushroom stems, egg, bread crumbs, cheese, and
parsley in a bowl and mix. Stuff mushroom caps with mixture.
Place mushrooms in a baking dish with soy sauce and water on the
bottom. Cover with foil and bake at 350 degrees for 10 minutes.
Uncover and continue baking until tops are golden brown. Serve hot
to accompany broiled or roasted meat, or as an appetizer.

       SERVES 4-6.

MY SISTER ANNE'S STUFFED MUSHROOMS
    Accompany this recipe with a simple green salad, and you've created
    what looks like the perfect light lunch to me!

2   pounds large mushrooms
2   tablespoons olive oil
2   garlic cloves, minced
1   onion, minced

1˝ cups seasoned bread crumbs
2   cups crab meat
    pepper to taste
1   cup Monterey Jack cheese, shredded

Wash mushrooms quickly and remove stems. Mince stems and set mushrooms aside.
Heat oil in a skillet and sauté garlic, onion, 1 cup of seasoned bread
crumbs, and the minced mushroom stems. Remove from heat, add
crab meat and sprinkle with pepper. Mix together well.
Stuff mushrom caps with mixture. Place in a casserole dish and top
with remaining bread crumbs and the grated cheese. Bake at 350 F
for 20 minutes.

	Serves 6-8