Sausage Stuffed Mushrooms

• 30 medium fresh mushrooms
• 1 slice white bread
• 1/2 pound pork shoulder
• 1 tablespoon chopped parsley
• 3/4 teaspoon salt
• 1/4 teaspoon sage
• 1/8 teaspoon black pepper
• 4 ounces mozzarella cheese

1. Remove stems from mushrooms; set caps aside. Assemble and attach the KitchenAid(R) Food Grinder attachment to the KitchenAid(R) Stand Mixer. Use the coarse grinding plate, turn to Speed 4 and grind stems and bread into separate bowls; set aside.
2. On Speed 4 grind pork into mixer bowl. Add parsley, salt, sage and pepper. Attach bowl and flat beater. Turn to Speed 2 and mix 1 minute or until well combined. Brown sausage mixture in skillet over medium heat; remove with slotted spoon, leaving fat in pan. Add mushroom stems to fat and saute 3 minutes. Remove from heat and set aside.
3. Assemble and attach KitchenAid(R) Rotor Slicer/Shredder attachment to the KitchenAid(R) Stand Mixer. Use the fine shredder cone (No. 1), turn to Speed 4 and shred cheese. In large bowl, combine cheese, mushroom stems, bread crumbs and sausage.
4. Fill mushroom caps with sausage/cheese mixture. Place on baking sheets and bake at 450u0b0F for 15 minutes. Serve hot.
5. To purchase the
6. used in this recipe, please visit

mushrooms, white bread, pork shoulder, parsley, salt, sage, black pepper, mozzarella cheese

Taken from www.myrecipes.com/recipe/sausage-stuffed-mushrooms (may not work)