Sausage Stuffed Italian Mushroom
By BlueSchmoo
This recipe is done in the liner pan and finished on the 4 inch rack. I make these a day ahead if I'm having people over. They freeze great! Either way they turn out beautiful.

Ingredients
- 24 medium Button mushrooms wshed and cleaned with a mushroom brush. Remove stems.
- 1 pound bulk Italian sausage
- 1 small onion chopped
- 2 stalks celery chopped
- 2 cloves garlic chopped
- 1 cup Mozzarella Cheese
- Salt & pepper to taste
Details
Servings 12
Preparation
Step 1
1. Brown Sausage in the liner pan on power level HI for about 7 minutes. Drain fat then place the sausage back in liner pan.
2. Add all vegetables to drained sausage and continue to cook on Power Level High for 5 minutes.
3. Let cool for 5 minutes and add cheese.
4. Stuff mushrooms and place on 4 inch rack for 3 minutes for medium size mushrooms. 5 minutes for large mushrooms Power level high.
Serve and Enjoy!
Tips
If Mushrooms are frozen they cook on power level high for 8-10 minutes.
Use Spicy sausage for an extra kick.
If you don't have a mushroom brush you can also use a paper towel.
Review this recipe