Cooking with Josh:Sausage, Pepper, and onion Stuffed Mushrooms

Sausage, Pepper, and onion Stuffed Mushrooms

1 lb ground italian sausage
4 pckgs whole baby portabella mushrooms.
1 diced red onion
1 jar drained and diced roasted red peppers
2 tbsp chopped garlic
1 tsp dried italian herb seasoning
1 tsp freeze dried oregano
1 tsp freeze dried basil
1/3 cup red wine or red cooking wine
olive oil
1/3 cup italian bread crumbs
shredded italian cheese and parmesan cheese

Pre-heat oven at 425, coat a medium sauce pan with olive oil and heat over
medium heat. Add onion, garlic, and red peppers and saute 2 to 4 min or
until onions are soft and translucent. Add sausage and seasonings and cook
til all meat is browned. Add the red wine and let simmer 4 to 5 min, then
strain liquid from meat mixture. Let cool then add cheese and bread crumbs
and set aside. Pull stems from mushrooms and cover a baking sheet with
aluminum fool. Stuff each mushroom with mixture and top with more cheese
if you would like. Bake in the oven for 10 to 15 or until mushrooms are
soft and cheese melted.

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