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owned
funeral home serving this area with over 40 years of experience.
We are privileged to serve families all over East Pasco County
and it is a trust we are honored by.
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5008 Gall Boulevard | Zephyrhills 813.783.9900
Riecer's Corner
SAUSAGE
AND CHEESE
STUFFED
MUSHROOMS
My husband loves stuffed mushrooms and was looking for
something different from what we usually make.
Had these little gems tonight. Italian sausage and a three
cheese mixture are the main players. Made half with the
cheese only and half as the recipe is written. Complete
winner. Make lots, won't last long !
45 minutes to 1 hour total prep and cook time
18 servings, 109kcal each
WHAT YOU'LL NEED:
18 mushroom caps (stems removed)
3 T butter (divided use)
1/2C onion (finely diced)
1 t garlic (minced)
8 oz mild or hot Italian sausage (casings removed)
4 oz cream cheese (softened)
1/4C parmesan cheese (grated)
1/2C Monterey Jack cheese (shredded)
(we used Pepper Jack)
1/4C fresh chopped parsley (divided use)
1/3C panko breadcrumbs
Cooking Spray
1 sheet pan with rack
1. Preheat oven to 375 degrees F. Coat a sheet pan
with rack with cooking spray and arrange
mushrooms caps on rack.
2. Melt 1 T butter in a medium fry pan over medium
heat. Add onion and garlic, cook for 3-4 minutes or
until softened. Remove onion/garlic mixture from pan
to a mixing bowl.
3. Add the sausage to the pan and cook for 5-6
minutes, using a spatula to break up into
smaller pieces.
4. Place sausage, cream cheese, parmesan cheese,
Monterey Jack cheese and 3 T of parsley in the
mixing bowl with the onion/garlic mixture.
Stir to combine.
5. Spoon the sausage/cheese/etc. mixture, evenly,
into the mushroom caps.
6. Melt remaining 2 T butter in microwave and stir in
the panko breadcrumbs to coat.
7. Sprinkle panko over filled mushroom caps.
8. Bake for 20 minutes or until tops are browned and
mushrooms are cooked through. Sprinkle with
remaining parsley
CAN BE ASSEMBLED AHEAD OF TIME FOR STRESS
FREE SERVING.
ZEPHYRHILLS T 12 ODAY | March / April 2019