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from
plum-glazed stuffed mushrooms

yield: 32 mushrooms

Ingredients:

  • 32 large white mushrooms
  • 1 pound bulk pork sausage
  • 1/2 cup or more Chinese plum sauce*
Preheat oven to 375 degrees F.

Scoop out stems from mushrooms and discard. Peel caps using your fingers. Fill each cap with 1 tablespoon sausage, packing it tightly and mounding it on top.

Spread 1/4 teaspoon plum sauce on each mound of sausage. Place on baking sheet and bake for 15 to 18 minutes.

Meanwhile, heat remaining plum sauce in a small saucepan until bubbling. Keep warm.

Place mushrooms under broiler for 30 seconds. Arrange on a plate. Serve with warm plum sauce in small shallow bowl.

*Available in supermarkets and Asian markets. I use China Bowl.

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