Sausage-Stuffed Mushroom Caps

1. 1

   Preheat the oven to 350.

2. 2

   Stem the mushrooms; set the caps aside and coarsely chop the stems.

3. 3

   Cook the sausage, mushroom stems, garlic, and scallion in a medium skillet for 5-8 minutes over med-low heat, breaking up any large sausage lumps, until the meat is lightly browned.

4. 4

   Remove from the heat, cool for 15 minutes, then mix in the egg, bread crumbs, and soy sauce.

5. 5

   Mound the sausage mixture into the mushroom caps, then arrange in an ungreased 9- or 10-inch quiche dish or ovenproof 9x9 inch baking dish.

6. 6

   Bake on the middle oven rack for 15-20 minutes or until bubbling and browned.

7. 7

   Serve hot with cocktails.

* Per serving · 4 servings · Values may vary.

No additional tips available.