We were in the mood for some “football food”, so we whipped up an improvised appetizer that definitely did not disappoint us, “Sausage Parmesean Stuffed Shrooms”.
De-stem 8 oz. of medium sized portabellas. Finely chop the stems. Brown 1/4 lb spicy sausage with a couple cloves of smushed garlic, stems, and a few slices of finely chopped green pepper and onion. Mix together 1/4 cup Bisquick and 1/4 cup Andy’s “Hot” breading. Regular breadcrumbs and red pepper to taste will substitute in a pinch. Add breading mixture to sausage, veggies, and drippings until it sticks together. Stuff mushroom caps until out of stuffing. Sprinkle on parmesan cheese.
Put on an ungreased baking sheet at 350 degrees for 12 minutes or until the caps start to soften. Delicious!
4 Comments
That looks mighty taste! I hope that is a cremini under there… ha!
Looks good- will have to try it!
holy crap that looks good
Super yum!
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