8-10 servings

INGREDIENTS

20-24 extra-large white mushrooms
5 tablespoons olive oil (divided)
3 tablespoons white wine
¾ -1 lb. Italian sausage (casings removed)
6 scallions minced (white & green parts)
2 garlic cloves minced
2/3 cup panko breadcrumbs
1 8 oz. container of mascarpone cheese
1/3 cup grated Parmesan cheese
2/ ½ tablespoons minced flat leaf parsley
Salt and pepper to taste
2 -3 tablespoons softened butter

DIRECTIONS
Preheat oven to 325 degrees

Remove stems from mushrooms and finely chop; set aside.
Place mushroom caps in bowl and toss with 3 tablespoons of oil and the white wine.

Heat remaining oil in skillet over medium heat. Add sausage, break apart as you cook. Cook 8-10 minutes until completely browned. Add mushroom stems, cook 3 more minutes. Stir in scallions and garlic and cook 2-3 more minutes. Add panko breadcrumbs and combine evenly. Stir in mascarpone cheese and cook until melted and sausage mixture is creamy. Remove from heat; add Parmesan cheese, parsley and season with salt and pepper. Mix to combine. Let cool slightly.

Step 1 225x300 BEST EVER STUFFED MUSHROOMS

Using fingers, dab inside of each mushroom cap with a softened butter, then, generously fill each cap with sausage mixture. Arrange the mushrooms in a single layer in a baking dish or sheet pan. Add two tablespoons of water to the bottom of baking sheet to ensure mushrooms don’t dry out. Bake 50 minutes until stuffing is browned and crusty.
Sstep 2 225x300 BEST EVER STUFFED MUSHROOMSStep 3 300x300 BEST EVER STUFFED MUSHROOMS

 

 

IMG 01201 225x300 Grandma’s Homemade Chicken SoupGrandma’s Homemade Chicken Soup

Serves 6-8

Ingredients:

1 (3 ½ lb.) whole chicken cut in pieces plus neck and liver
2 tbsp. salt
1 tbsp. black pepper
1 Herbox sodium-free chicken bouillon seasoning packet (prepare as directed)
4 medium whole carrots, peeled
2 celery stalks with leaves
1 lg. tomato, quartered
1 lg. onion, quartered
½ lb. small-size pasta (acini de pepe)
Grated Romano cheese to taste
DIRECTIONS

1. Wash chicken in water with salt.
In large stockpot, place chicken pieces in pot and cover with cold water (about one inch above the chicken). Bring to a boil for three minutes. Remove excess foam that collects on top.

2.Add all vegetables and seasonings. Reduce heat to simmer and cook uncovered for 1 ½ hours. Remove cooked chicken and vegetables. Strain broth through strainer and return broth to pot. Chicken may be shredded or cut into pieces and return to broth. Chunks of cooked vegetables may be removed, cut into bite size pieces and return to broth.

3.Cook pasta separately according to package and add desired amount to individual servings. Add grated cheese to individual bowls as desired.

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