Kenmore KFPSB, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS, KFPCJ, KFPJE, KFP6EW, KFPDS6 Stuffed Jumbo Mushrooms

APPETIZERS

Stuffed Jumbo Mushrooms

1slice firm white bread, broken in 1-inch pieces

1shallot, quartered

1clove garlic

14ounces jumbo mushrooms, cleaned

6ounces ground sausage

1⁄2 teaspoon dry mustard

1teaspoon Worcestershire sauce

1-2 tablespoons margarine or butter

1⁄2 cup freshly grated Parmesan cheese (see TIPS)

Position multipurpose blade in work bowl. Add bread. Process until finely crumbled, about

5 seconds. Set aside. With processor running, add shallot and garlic through feed tube. Process until finely chopped, about 5 seconds.

Remove stems from mushrooms. Add stems to work bowl. Pulse 3 times, about 1 second each time, until finely chopped.

In large skillet over medium heat, cook sausage until no longer pink. Drain well. Add shallot, garlic, and mushroom stems. Cook and stir for 4 to 5 minutes, until vegetables are tender.

Add sausage mixture to work bowl. Add bread crumbs, dry mustard, and Worcestershire sauce to work bowl. Process until thoroughly mixed, about 5 seconds.

Melt margarine in skillet over medium-low heat. Add mushroom caps. Cook for 11⁄2 to 2 minutes on each side, until slightly soft.

Place on ungreased cookie sheets. Fill with sausage mixture. Sprinkle with Parmesan cheese. Bake at 350˚F for 10 minutes, until hot and bubbly.

Yield: 16 to 18 mushrooms (2 to 3 mushrooms per serving).

Per serving: About 102 cal, 6 g pro, 5 g car, 7 g fat, 13 mg chol, 287 mg sod.

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