36 fresh mushrooms, about 2 pounds
1 pound bulk pork sausage, the breakfast kind that comes in the plastic rolls
2 heaping tablespoons finely chopped white onion
1/2 teaspoon california style garlic powder (with parsley)
3/4 cup and 2 heaping tablespoons bisquick mix
1/4 cup grated Parmesan cheese
Preheat oven to 350°F. Wash and remove stems from mushrooms; finely chop stems.
In 10-inch skillet, cook sausage, chopped mushroom stems, onion and garlic until sausage is fully cooked. Drain and reserve drippings. Stir bisquick mix into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 tablespoons reserved drippings. If you don't have any drippings you can use water.)
Spoon about 1 rounded tablespoon sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with parmesan cheese.
Bake about 15 to 20 minutes or until hot. Serve immediately.
These are very nice served with cold ranch dressing and are always a hit at family gatherings.
P.s. My nickname is Sootie, feel free to call me that.
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I'm going to try these this weekend- I love cooked mushrooms!! (Hate them raw)
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