Sausage Stuffed Italian Mushroom

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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.

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  • 12

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

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.

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