My last stuffed mushroom recipe was missing something and that something was sausage.
- 1/2 lb Pork Saussage
- 2 Tomatoes
- 2 Shallots
- 6 Large mushroom caps
- I tablespoon Mayo or olive oil
- 2 – 3 tablespoons breadcrumbs
Brown the saussage in a frying pan and drain excess oil.
Remove the stems from the mushroom caps and chop them along with all the other dry ingredients. add mayo and mix together well.
Stuff this mixture into the caps and sprinkle a little extra breadcrumbs or olive oil on top if desired.
bake in a 375 over until browned on top