* Exported from MasterCook *

Mushrooms Stuffed with Goat Cheese and Sausage

Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large mushrooms
2 tablespoons olive oil
1 pound Loose Sausage
4 tablespoons sweet onions, finely chopped
4 tablespoons green bell pepper, finely chopped
4 cloves fresh garlic, finely diced
12 ounces Goat Cheese, brought to room temperature, cut into small pieces
1 cup fresh basil, loosely packed, finely chopped
4 tablespoons pimentos
Salt and Black Pepper, to taste
Paprika

Clean mushrooms by wiping with paper towel, trim a thin slice off of the 
bottom of the stem. Remove stem and reserve. Place mushroom caps on a 
baking sheet covered with foil. Chop up the stems finely.

In a large skillet, heat oil and fry the sausage until nearly done. Break 
the sausage up into small pieces as it browns. Add the onions, bell pepper, 
and garlic and continue cooking until the vegetables are beginning to 
soften.

Turn off the heat. Add the goat cheese, pimentos, and basil and season to 
taste with salt and black pepper. Combine all of the ingredients in the pan 
and remove from stove.

Using a tablespoon, press the stuffing into and onto the mushroom caps. 
Sprinkle with Paprika. Bake in a 400F preheated oven for about 10 - 15 
minutes, or until the top is slightly brown.

Note: To keep the mushrooms from rolling around, crumple the foil on the 
pan to create little pockets for them to sit in. This dish can be prepared 
early in the morning and baked when ready to serve. Let it come to room 
temperature if cold.

Prepared by Art for Candice's birthday dinner, October 28, 2008. 

Contributed to the FareShare Gazette by Art; 2008
www.fareshare.net

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