Stuffed Mushrooms

I was pretty excited to find a blend of seasonings that dupicated the "sausagey" flavor I was hoping for. I typically don't like buying sausage, as it often has additives (and if it doesn't, it can get pricey). But with the right blend of herbs and spices, and a couple pounds of decent ground beef, my palate was satisfied. It's nice to have an appetizer to balance out all the sugary, starchy foods you might find at the table. This recipe will make 45-55 stuffed mushrooms; perfect for a big gathering.

Prepare mushroom caps, removing stems (reserve them to add to other dishes, if desired). Set mushrooms in two baking dishes, or onto a large cookie sheet: > Approx. 2 1/4 lb. med. mushrooms

Saute': > 2 lb. beef ( OR substitute 1 lb. beef, 1 lb. pork sausage)

When meat is cooked through, add: >2 TBS. minced garlic > 2 tsp. dry Italian herbs > 1 tsp. dry sage > 1 tsp. black pepper > 2 tsp. fennel seeds, toasted and crushed > dash nutmeg > 1 1/2 tsp. salt

Let the seasoned, browned meat cool; it will then crumble easier. Break it up into a finer crumb and set aside.

Prepare: > ½ c. soft wheat bread crumbs (process or blend a few slices of bread to yield ½ c.)

To large bowl, add: > 3 eggs, stirred well

To the mixed-up egg, add the following: > ½ c. parmesan > ¼ c. fresh, chopped parsley

Also add: > the ½ c. soft wheat bread crumbs > the cooked, seasoned meat

Mix all the ingredients well; bake uncovered at 400° for 20-25 min. Serve warm or at room temperature.

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