Herb-Stuffed Mushrooms

Appears in

By Robert Carrier

Published 1965

  • About


  • 2 pounds open mushrooms
  • 4 shallots, finely chopped
  • 1 clove


Wipe mushrooms clean with a damp cloth and trim stem ends. Remove stems carefully from caps and chop them finely with shallots and garlic. Mix thoroughly with sausage meat and herbs, and season to taste with salt and freshly ground black pepper. Sauté mixture in 2 tablespoons olive oil until golden.