Thai Stuffed Mushrooms
These sausage-stuffed mushrooms are spiced up with traditional Thai flavors for an easy-to-serve, bite-size treat.
Place mushroom caps, top side down, on a baking sheet. In a mixing bowl, combine sausage, onions, garlic and Pad Thai sauce and fill each mushroom cap with a ball of filling. Brush each with a little more of the Pad Thai sauce and sprinkle with sesame seeds.
Bake in a 375° F oven for 15 to 20 minutes, or until filling is cooked through.
Recipe by, PCC Cooks instructor
Source: Sound Consumer December 2005
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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