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WILLOWGROVE HILL STUFFED MUSHROOM CAPS

Made with Willowgrove Hill ground sausage.

Makes 24

This is a delicious warm appetizer that’s sure to please.
- Rosie

1 lb Willowgrove Hill ground sausage
24 fresh button mushrooms, large-sized if you can get them
1 Tbsp olive oil
1 tsp minced garlic
½ cup dry breadcrumbs
¼ cup chopped roasted red peppers
3 Tbsp fresh minced parsley
2-3 Tbsp grated Parmesan cheese

Preheat oven to 375F.

Wipe mushrooms clean and remove stems.

Toss mushroom caps in olive oil.

Heat a medium-sized skillet over medium heat and add sausage and garlic.  Cook for 5 minutes, stirring to break up the meat.  Stir in bread crumbs, red peppers and parsley.

Fill each mushroom cap with one heaping teaspoon of filling.  Place on a baking sheet and sprinkle with cheese. 

Bake until the top is bubbling (approx. 15 minutes).  Serve warm.

Enjoy!

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