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Recipe for family meals :

Stuffed Mushrooms

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"This was developed and served at "Baron's of Old Town", in Albuquerque. Bon Appetit Magazine asked for this recipe, and they published it in their feature section: 'The Chef's Choice'. These great little stuffed mushrooms make succulent appetizers or go well with a green salad, buttered rolls and a nice dry bottle of white wine. They are also excellent for finger food at a cocktail party or picnic. They can be prepared up to the point they are ready to go in the oven, and will keep in the refrigerator for two or three days. They can even be frozen for a week or so".


1 1/2 lbs mushrooms (caps about 1" diameter)
2 tbsps butter
1 lb. good fresh Italian sausage
1 minced onion
3 large cloves minced garlic
1/2 tsp. crushed fennel seed (optional)
1 tsp. dried thyme
2 tsp. or more ground red chili powder
Good grind of black pepper
1 tsp. each salt and sugar
Good dash hot sauce (optional)
1 cup fine dry bread crumbs
Enough sherry to make a paste

  • Take mushrooms and remove and chop the stems. Reserve the caps. Sauté the stems butter until nice and tender. Chop fine and set aside.
  • In a heavy frying pan, gently brown Italian sausage.
  • Add onion, crushed fennel seed, thyme, chili powder, black pepper, salt, sugar and hot sauce. Continue to sauté. Saute until onion is transparent, then add bread crumbs, chopped mushroom stems and enough sherry to make a paste
  • Stuff the reserved mushroom caps with a small wad of the stuffing. Dip the stuffed mushrooms quickly in hot, melted butter and drain. If you are not going to use soon, refrigerate. When ready to serve, let come to room temperature and put in hot oven for a couple minutes until hot and beginning to sizzle a bit. Serve immediately.

Shirley Cline