Thai Stuffed Mushrooms

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  • 12 shiitake mushrooms, stems removed
  • 4 mild Italian sausage links, casings removed
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 2 tablespoons Pad Thai sauce
  • 1 teaspoon sesame seeds


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.

Special notes:

We’ve used Thai Kitchen brand sauce in this recipe.

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