| STUFFED SAUSAGE MUSHROOMS |
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4 to 6 Servings Prep time: 25 minutes Cook time: 1-3 minutes per batch8 ounces whole fresh mushrooms, washed, stems removed and finely chopped 1 tablespoon Butter Flavor CRISCO 4 ounces spicy bulk breakfast sausage, crumbled 2 teaspoons grated onion 1 teaspoon dried parsley flakes 1/2 teaspoon freeze-dried chives 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt Dash pepper 3/4 cup plus 2 tablespoons fine dry bread crumbs (unseasoned), divided CRISCO Canola Oil for frying 1 egg, beaten In small saucepan melt Butter Flavor Crisco over medium high heat. Add mushroom stems, sausage, onion, parsley flakes, chives, Worcestershire sauce, salt and pepper. Cook and stir over medium heat until sausage is cooked and mushrooms are tender. Remove from heat. Stir in 2 tablespoons bread crumbs. Fill caps with stuffing mixture, packing firmly and mounding mixture slightly. In deep-fat fryer or deep saucepan heat 3 inches Crisco Canola Oil to 375ºF. Dip filled mushrooms in beaten egg. Roll in remaining bread crumbs to coat. Fry a few at a time in hot oil for 1 to 3 minutes, or until golden brown, turning once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Tip: To make a day ahead, prepare as directed. Coat with egg and crumbs; place on plate. Cover with plastic wrap and refrigerate. Fry as directed, adding 1 to 2 minutes cooking time. |
