HOLIDAY ENTERTAINING
from Entertaining 1-2-3 by Rozanne Gold
plum-glazed stuffed mushrooms
yield: 32 mushrooms
Preheat oven to 375 degrees F.
- 32 large white mushrooms
- 1 pound bulk pork sausage
- 1/2 cup or more Chinese plum sauce*
Scoop out stems from mushrooms and discard. Peel caps using your fingers. Fill each cap with 1 tablespoon sausage, packing it tightly and mounding it on top.
Spread 1/4 teaspoon plum sauce on each mound of sausage. Place on baking sheet and bake for 15 to 18 minutes.
Meanwhile, heat remaining plum sauce in a small saucepan until bubbling. Keep warm.
Place mushrooms under broiler for 30 seconds. Arrange on a plate. Serve with warm plum sauce in small shallow bowl.
*Available in supermarkets and Asian markets. I use China Bowl.
<< recipes
[ Rozanne Gold ] [ Recipes 1-2-3 ]