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| 1 pkg |
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sage Rudy’s farm sausage (hot) |
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| 1 cup |
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Parmesan cheese graded |
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| 1 lb |
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Pepperidge farm stuffing mix herb seasoned make up as directed |
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| 2 cups |
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of dukes mayonnaise |
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| 2 Tbs |
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sage |
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| 1 Tbs |
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garlic powder |
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| 1/2 tsp |
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crushed red pepper flakes |
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| 3 doz |
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large mushroom caps |
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| Brown sausage and crumble. Make up dressing as per package directions. Add Parmesan cheese and drained sausage to stuffing. Add mayo, sage, garlic, pepper flakes, and mix well. Stuff in mushroom caps. Cover with aluminum foil and bake at 400 for 45 min. Cook mushrooms with stuffing side up. If you let them sit in the grease, it will soak up…. |
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| Servings: 1 |
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| Recipe Source |
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Author: Self Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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