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STUFFED MUSHROOMS, ITALIAN-STYLE
Makes 16 mushrooms

16 medium mushrooms
olive oil
Italian seasoning, crushed
1 large clove garlic, minced
1/2 lb hot Italian sausage, casings removed
5 green onions, chopped
1 t Worcestershire sauce (optional)
1/2 C shredded Monterey Jack cheese

Remove stems from cleaned mushrooms by gently twisting base to snap
off. Chop stems and set aside. Generously coat inside and outside
of each mushroom cap with oil. Place in baking dish, open side up.
Sprinkle insides with Italian seasoning to taste. Heat 1 tablespoon
oil in skillet and saute garlic. Add sausage, crushing with spoon
into smaller pieces. Cook thoroughly, then add chopped mushroom
stems. Stir-fry 1 minute. Add green onions and stir-fry another
minute. Add Worcestershire. Stuff each mushroom cap generously with
sausage filling and sprinkle with cheese. Broil 10 to 12 inches
from heat 2 minutes, or until cheese is melted.

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