I like the large mushrooms from Sams or Costco makes about 20 - 25 total.
Cut off the very end of the stems where they are dry. Then remove the rest of the stems and hollow out the caps a little with a spoon (I have one I ground down to sharpen the edge a little works alot better). You want to be able to add alot of the stuffing into the cap and mound it up a little too.
All of the stems and the interior pieces of mushroom get chopped up pretty fine.
I use venison breakfast sausage breaking it up as it is cooked down. Set it aside and drain most all the grease from the pan. Chop one good sized sweet onion and sautee in same pan until softened then add the mushroom pieces, along with a little marjoram (or any other herb you prefer like sage etc.). Add the sausage back in cook about 10 minutes and add about 1/4 cup of white wine and cook it down another 10 minutes or so.
Right before you are ready to stuff the mushrooms mix in about 1/2 cup of good grated parmesan this will bring the mix together so you can scoop it into the mushroom caps.
Sprinkle a little cheese over the top of the mushrooms and bake on sheet for about 10 - 12 minutes at 325. You may need to check them to make sure they do not cook down too much as the mushroom tend to give off alot of water and get kind of limp.
Cut off the very end of the stems where they are dry. Then remove the rest of the stems and hollow out the caps a little with a spoon (I have one I ground down to sharpen the edge a little works alot better). You want to be able to add alot of the stuffing into the cap and mound it up a little too.
All of the stems and the interior pieces of mushroom get chopped up pretty fine.
I use venison breakfast sausage breaking it up as it is cooked down. Set it aside and drain most all the grease from the pan. Chop one good sized sweet onion and sautee in same pan until softened then add the mushroom pieces, along with a little marjoram (or any other herb you prefer like sage etc.). Add the sausage back in cook about 10 minutes and add about 1/4 cup of white wine and cook it down another 10 minutes or so.
Right before you are ready to stuff the mushrooms mix in about 1/2 cup of good grated parmesan this will bring the mix together so you can scoop it into the mushroom caps.
Sprinkle a little cheese over the top of the mushrooms and bake on sheet for about 10 - 12 minutes at 325. You may need to check them to make sure they do not cook down too much as the mushroom tend to give off alot of water and get kind of limp.
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