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OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Mt. Salem Stuffed Mushrooms


stuffed_mushrooms.jpg

Ingredients : 

  • 12 whole fresh mushrooms
  • 1 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 package (8 ounce) cream cheese, softened
  • 1 lb of Mt. Salem Ground Lamb or Sausage
  • 1⁄4 cup parmesan cheese, grated
  • 1⁄4 tsp ground black pepper
  • 1⁄4 tsp onion powder
  • 1 tablespoon minced fresh parsley
  • 1/4 cup italian bread crumbs
  • 1/2 cup minced green onions, white and green parts

 Preparation : 

  1. Preheat oven to 350 Fahrenheit.
  2. Separate caps and stems while cleaning the mushrooms.
  3. If cleaning with water, let them drain for a bit.
  4. Start cooking the sausage in frying pan, at a medium to medium/high temperature.
  5. While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
  6. Spice the sausage to taste. Garlic is a good addition.
  7. Just before the sausage is done, add the stem pieces and finish cooking.
  8. Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
  9. Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
  10. Set the caps into a 13x9 pan (or larger) with sides.
  11. Fill the caps with the cream cheese/sausage/stem mix.
  12. Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
  13. Serve warm. They reheat well, so you can make them ahead of time.

(Recipe provided by Mt. Salem Farm)


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