Recipe by Pot Scrubber
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.
Top Review by Brooke Gomez
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!
- 20 large stuffing mushrooms (white button mushrooms)
- 226.79 g cream cheese (chopped into small cubes)
- 453.59 g bulk pork sausage (like breakfast sausage or Jimmy Dean's)
- 1 bunch green onion (chopped)
- parmesan cheese (optional)
Directions See How It's Made
- 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.