Prep Time 15 min
Cook Time 2 Min
Servings 4 to 6
Difficulty Easy

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