This is taken from the book Celebrity Chefs published by Hearst Books.
KATIE LEE'S ITALIAN STUFFED MUSHROOMS
Makes 24 mushrooms
Total time: 40 minutes
1/2 lb. bulk Italian sweet sausage (or links with casings removed)
1/2 cup grated Parmesan
1/4 cup bread crumbs
1 tablespoon minced parsley
1 lb. white button mushrooms, stems removed
1. Preheat oven to 350*F.
2. In a medium bowl, combine sausage, Parmesan, bread crumbs, and parsley.
3. Lay mushrooms cavity-side up on a large baking sheet and spoon an equal amount of mixture into each cavity.
4. Bake mushrooms for 30 minutes.
Each mushroom: About 46 calories, 2 g protein, 2 g carbohydrate, 3 g total fat (1 g saturated), 0 g fiber, 8 mg cholesterol, 95 mg sodium.
I made this recipe for Steak Diane a while back and it turned out so good. Now that Joe and I are (fairly) over being sick, I think I will do this with the two steaks we have in the freezer. The only
thing I did not have last time was mushrooms, so I left them out. I think I will
add them this time although it was good without them.
STEAK DIANE WITH CREMINI MUSHROOMS
2 beef tenderloin steaks (4 ounces each), cut 3/4 inch thick
1/4 teaspoon black pepper
1/3 cup sliced shallots or chopped onion
4 ounces cremini or white button mushrooms, sliced
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1. Lightly coat large nonstick skillet
with cooking spray, heat over medium-high heat. Add steaks; sprinkle
with pepper. Sear steaks 3 minutes per side for medium-rare or to
desired doneness. Transfer steaks to plate; set aside.
2. Spray same skillet with cooking
spray (I also added 1 tablespoon of butter); place over medium heat.
Add shallots; cook 2 minutes. Add mushrooms; cook 3 minutes, stirring
frequently. Add Worcestershire sauce and mustard; cook 1 minute,
stirring frequently.
3. Return steaks and any accumulated
juices to skillet; heat through, turning once. Transfer steaks to
serving plates; top with mushroom mixture.
Makes 2 servings.
