Sausage Stuffed Mushrooms

"This is a crowd pleaser! Try and get uniform size mushrooms."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
9
Serves:
25
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • Heat a large skillet over medium high heat.
  • Add the sausage, season salt, pepper, sage, and garlic; cook until nicely browned, about 7 minutes, total.
  • While sausage is cooking, wash the mushrooms and leave slightly damp.
  • Remove the stems, dice them and add them to the sausage for the final 2 minutes cooking time.
  • Remove from heat, place in a large bowl, draining the excess fat if there is any, it depends on the sausage you choose.
  • Add the cream cheese and scallions and mix well.
  • Brush the mushroom caps on the outside with olive oil, this will keep them moist during cooking and they'll turn a lovely golden brown.
  • Fill the mushroom caps to heaping with the sausage mixture, 1 1/2 2 teaspoons filling should do it, and place on a baking sheet.
  • Cut the mozzarella slices into small pieces and place over each mushroom.
  • Bake t 350 degrees for about 20 minutes or until lightly browned.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes