Beacan Bruithe (Irish Baked Mushrooms)
Mushrooms baked Irish style. Mushrooms stuffed with a sage flavored sausage.
Yield
4 servingsPrep
25 minCook
20 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | x |
mushrooms
large field |
*
|
| 4 | ounces |
onions
chopped |
|
| 4 | ounces |
bread crumbs, whole wheat
|
|
| 4 | ounces |
sausage meat
|
* |
| 1 | teaspoon |
sage
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | x |
mushrooms
large field |
*
|
| 115.6 | ml/g |
onions
chopped |
|
| 115.6 | ml/g |
bread crumbs, whole wheat
|
|
| 115.6 | ml/g |
sausage meat
|
* |
| 5 | ml |
sage
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausagemeat, herbs and seasonings.
Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15 to 20 minutes in a moderate oven.
