Nancy Benton's Stuffed Mushrooms

From Eliafamily

Ingredients

• 1 lb. large mushrooms
• 1 lb. Bob Evans hot sausage (in roll)
• 8 oz. shredded Cheddar cheese
• 1 beef bouillon cube
• 1 c. bread crumbs
• 1 c. hot water

Directions

Wash and stem the mushrooms. Brown the sausage. Dissolve the bouillon cube in hot water. Mix the browned sausage with the bread crumbs, cheese, and bouillon broth. Fill the mushrooms with the sausage mixture. Place stuffed mushrooms on a baking sheet and bake in a 350 degree oven until the mushrooms are cooked and the mixture is hot.

Attribution

Submitted by: Nancy Benton for the 2004 Elia Family Recipe Book.

Notes on attribution: A holiday favorite!