Simple and Easy Stuffed Mushrooms
1 (16 ounce) package white mushrooms1 lb Italian sausage (Mild or Hot or Both)
1 (8 ounce) can tomato sauce
8 ounces red wine (use can to measure)
Cut ends off stems, and wipe mushrooms clean. Break off stems at cap. Save to throw in sauce.
Fill caps with Italian sausage (kind of mounded)
Lay all in large, deep, fry pan or sauce pan.
Pour tomato sauce, wine mixture over. Cover, bring to a boil, lower temp to low. Simmer 1 l/2 hours,
The sausage adheres to the mushroom cap. I put them in a Corningware dish, over a warming candle. You can add different seasoning to taste, but you really don't need to.
Tips: You can make a day ahead, refrigerate and lift off fat before you reheat in microwave or stove top.
If you have too much sausage or visa versa, just throw in to sauce and cook. Roll sausage into balls:).
By eyechic. From Food.com
