12 medium mushrooms (use a mix of crimini and button mushrooms)
½ pound favorite sweet Italian sausage, casing removed
½ teaspoon olive oil
2 teaspoons minced garlic
2 green onions, washed, ends removed, minced
1 large egg white
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese, divided
Salt and pepper to taste
Remove the stems from the mushrooms and finely chop the stems, reserve the caps.
Break up the sausage into a bowl.
Preheat the oven to 400 degrees and lightly grease a small, shallow baking pan.
In a small skillet heat the oil over moderate heat until hot, but not smoking. Add the mushroom stems, garlic and green onion, cooking until softened.
Increase the heat to high and add the sausage. Saute the sausage, stirring to break up lumps, until the sausage is no longer pink.
Remove the skillet from the heat and cool the mixture slightly. Stir in the egg white, bread crumbs, 1 tablespoon Parmesan cheese, and salt and pepper to taste.
Arrange the mushroom caps, cut side up, in the baking pan and fill them with the sausage mixture, mounding it. Sprinkle the stuffed mushrooms with the remaining 1 tablespoon of Parmesan cheese.
Bake in the middle of the oven until the tops are golden brown, about 12 minutes.
Makes 12 mushrooms.
Adapted from "Gourmet Fresh " by the editors of Gourmet magazine (Out of print).
Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
Per mushroom: 49 calories (55 percent from fat), 3 grams fat (1 gram sat. fat), 2 grams carbohydrate, 3 grams protein, 120 mg sodium, 8 mg cholesterol, 19 mg calcium, 0 grams fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
