This is an appetizer that can go elegant or everyday, according to your needs. Try the stuffing in other veggies, such as peppers and tomatoes.
Ingredients – Serves 8
16 large button mushrooms
1 tsp. vegetable oil
8 oz. ground hot Italian sausage
1/4 cup finely chopped onion
1 tsp. chopped fresh rosemary
1/4 cup fresh breadcrumbs made from your fav Mrs Baird’s bread (about 6 slices)
1/4 cup grated Parmesan cheese
1/2 cup Ketchup
2 Tbsp. chopped fresh parsley
Preparation- Preheat oven to 375° F.
Remove stems from mushrooms. Finely chop enough stems to make 1/2 cup. Reserve.
Heat oil in a skillet over high heat. Cook ground sausage until browned; drain off fat. To sausage, add chopped mushrooms, onion and rosemary. Cook, stirring constantly 3–5 minutes. Turn off heat.
Stir in the breadcrumbs and cheese. Blend well the ketchup and parsley.
Spoon mixture evenly into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden.
Source: Heinz Ketchup