Sausage-Stuffed Mushrooms

Ingredients:

  • 1 1/2 pounds large button mushrooms
  • 1/2 pound of ground pork sausage
  • 1/4 cup fine dry bread crumbs
  • 1/2 cup shredded mozzarella cheese

Steps:

  1. Place mushrooms into a colander. Run cold water over the mushrooms while rubbing each mushroom gently with your finger tips. Once dry, remove the stems from mushrooms, chop, and set aside.
  2. In a skillet cook the ground pork sausage, 8-10 minutes or until thoroughly cooked, stirring frequently. Be sure to wash your hands after handling the raw pork sausage.
  3. Remove sausage from the skillet and drain leftover drippings into a bowl.
  4. In a skillet add 2 tablespoons of leftover drippings. Cook mushroom stems on medium heat for 5 to 10 minutes, until tender and browned.
  5. Remove from heat and stir in sausage, bread crumbs, and mozzarella cheese. Fill mushroom caps with the sausage mixture and place on a baking sheet.
  6. Heat the oven to 450˚F. Insert the cooking thermometer into the center of the stuffing in a mushroom cap. Bake until the internal temperature reaches 160°F (about 15 minutes). Then it will be time to enjoy.
  7. If you are not serving right away, set the oven to a temperature that will keep the mushrooms’ internal temperature above 140°F. Keep mushrooms in the oven until it is time to eat.

Additional Food Safety Notes Related To This Recipe:

  • Always store raw sausage on the bottom shelf of the refrigerator, away from fresh produce, ready-to-eat foods, and cooked foods (leftovers). Place the sausage package on a pan or plate to catch any juices that may drip.
  • Defrost frozen sausage on the bottom shelf of the refrigerator. Place the sausage on a plate or a pan to catch any juices that may drip. This method of defrosting usually takes1 day. • Wash hands correctly after handling raw sausage.
  • Moisten hands with warm water and apply soap.
  • Rub hands together for 20 seconds. Don’t forget to use a soft brush to clean your nails and nail beds.
  • Rinse hands and dry with a clean towel.
  • Raw sausage should not be out of the refrigerator for longer than 2 hours.
  • Warming trays or chafing dishes can be used to keep your mushrooms at a safe temperature.
  • It is best to put any leftovers into the refrigerator within 1 hour.
  • When storing leftovers, divide into small portions and place into a clean, airtight storage container. Do not forget to label the container with the name and the date.
  • When reheating leftover mushrooms be sure to use a cooking thermometer. Reheated mushrooms need to reach a temperature of 165°F.

Recipe Source http://southernfood.about.com/od/christmasfood/r/blxm76.htm