Stuffed Sausage Mushrooms
Ingredients
- 8 oz. whole fresh mushrooms
- 4 oz. spicy bulk breakfast sausage
- 2 tsps. grated onion
- 1 tbsp. minced fresh parsley
- 1 1/2 tsps. minced fresh chives
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. salt
- Dash pepper
- 3/4 cup unseasoned fine dry bread crumbs
- Crisco® Pure Canola Oil
- 1 large egg
Directions
- Step 1
WASH mushrooms. Remove stems from caps. Finely chop stems. Reserve caps to stuff.
- Step 2
COMBINE mushroom stems, sausage, onion, parsley, chives, Worcestershire sauce, salt and pepper in saucepan. Cook and stir over medium heat until sausage is cooked and mushrooms are tender.
- Step 3
REMOVE from heat. Stir in 2 tablespoons bread crumbs. Fill mushroom caps with stuffing mixture, packing firmly and mounding mixture slightly.
- Step 4
HEAT oil 3 inches deep in 4-quart saucepan or deep fryer to 375ºF. Dip stuffed mushrooms in beaten egg. Roll in remaining bread crumbs to coat.
- Step 5
FRY a few at a time in hot oil 1 to 2 minutes or until golden brown, turning once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven.
- Step 6
To make a day ahead, prepare as directed. Coat with egg and crumbs. Cover with plastic wrap and refrigerate. Fry as directed, adding 1 to 2 minutes cooking time.
Serving size
(1/4 of recipe)
- Calories 310
- Calories from Fat210g
- Total Fat 24g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 60mg
- Sodium 480mg
- Potassium 0mg
- Total Carbohydrates 15g
- Dietary Fiber 1g
- Sugars 2g
- Protein 10g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet