Prep 20 mins
Cook 20 mins
These very easy mushrooms won a blue ribbon at the Arizona State Fair in the early 90's. These are great appetizers or even for a meal itself.
- 20 large stuffing mushrooms (white button mushrooms)
- 8 ounces cream cheese (chopped into small cubes)
- 1 lb bulk pork sausage (like breakfast sausage or Jimmy Dean's)
- 1 bunch green onion (chopped)
- parmesan cheese (optional)
- Brown pork sausage and crumble well.
- Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
- Return sausage to pan with onions and add cream cheese.
- Over low heat stir sausage, onions, and cream cheese until well blended.
- Remove stems from mushrooms and stuff each mushroom cap with the mixture.
- Top with parmesan if desired.
- Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.
- Note: Sauté mushroom stems and use any leftover filling in an omelette.
I made 48 of these Sunday night thinking they would last all week as appetizers/snacks/side dishes to the rest of our week-day dinners. My husband and three kids devoured them so fast, I had to steal one from my 1 year old's plate to get one of my own! Needless to say, this will be a regular menu item for our family. I used Jimmy Dean sage sausage and Toffuti cream cheese (4/5 of our family have lactose protien allergies) and skipped the parm. cheese. They were delicious! Oh, and my youngest (1 year old) and I had the leftover stuffing and sauted mushroom stems in an omlet for dinner the next day as you suggested. It too was delicious!
Very handy recipe to have on hand. These are great for entertaining. You get a lot of flavor with minimal ingredients or fussiness. Such a super easy recipe, I had it committed to memory after the first batch. I have made them 3 times if that tells you anything. Thanks for the recipe! I do add a squeeze of lemon for a little lift because that's what my palette prefers. Yum.
I made these for a family birthday celebration this past weekend. The birthday boy (36 y.o.) asked for some kind of stuffed mushrooms. I made this because A: they sounded great & B: we have someone who is allergic to bacon....and most of the other recipes include this ingredient. I cooked the mixture at home and transported it along with the cleaned and destemmed mushrooms. Once there, I quickly 'stuffed" the mushrooms, sprinkled with parmesan cheese and baked. Our family gathering consisted of 9 people, so I opted to buy medium whole mushrooms (instead of the large ones) in order to make more mushrooms. Everyone in my family absolutely raved over this appetizer! Today I got an instant message from my sister that she was dreaming about this recipe! After all was said and done, I ended up with about 1 & 1/2 cups extra of mixture. I put it into the frig for my parents. My mom called me tonight telling me she is putting it on french bread that she is toasting in the oven. I wouldn't be surprised if she continues to make this recipe for just that purpose!