Throughout the South, baked mushroom caps are stuffed with everything from crabmeat to ground chicken to minced country ham for cocktail and tea parties, but never was I so impressed as when these mushrooms stuffed with spicy sausage were passed on silver trays at a country club reception I attended in Birmingham, Alabama. Since you do not want the mushrooms to be at all greasy, be sure to pour off all but about 1 tablespoon of grease after frying the sausage. If I can find giant mushrooms, I also like to serve two stuffed caps per person at a sit-down dinner, the tops sprinkled with finely chopped parsley.
Rinse and dry the mushrooms, remove the stems and chop them finely, and arrange the caps in a shallow baking dish.
In a large skillet,
Spoon equal amounts of the mixture into the mushroom caps and
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.