Sausage Stuffed Mushrooms

"A different take on stuffed mushrooms. I prepared these for a snack on Thanksgiving - while waiting for the bird and all the fixins to get done. They were a great success and were eaten with gusto, the cream cheese made for a smooth taste. Could substitute sweet Italian sausage for the regular pork sausage, whatever your tastes prefer."
 
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photo by Gagoo photo by Gagoo
photo by Gagoo
Ready In:
50mins
Ingredients:
8
Yields:
24 Stuffed Caps
Serves:
6
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ingredients

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directions

  • Preheat the oven to 350°F Grease a sheet tray or line with parchment paper.
  • Clean the mushroom caps with a damp paper towel. Carefully break off the stems and using the tip of a spoon hollow out the center of the mushrooms.
  • Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
  • Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
  • When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
  • Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps about 20 minutes. Garnish with the reserved green scallions.

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RECIPE SUBMITTED BY

Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.
 
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