Stuffed Mushrooms
Oh how I love stuffed mushrooms! I should call these Mushroom Surprise because in the center of each Mushroom Cap is a piece of sausage link. I did not have ground sausage so I cooked up some sausage links, cut each link into four pieces and placed a piece in the center of each Mushroom Cap. For this recipe I used all my favorites……mushrooms, cream cheese, Stove Top Stuffing, shredded cheese and sausage. This combination turned out SO GOOD!
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Start by rinsing off your mushrooms. Peel the skin off (optional), this is more for looks and it is time-consuming. Once you stuff the Mushroom Cap you can’t really see the Mushroom anyway so I usually leave the skin on. Carefully snap off the stem being careful not to break the Mushroom Cap.
Finely dice the stems and set aside.
Using a small sharp knife, scrape off the
black gills and rinse. Cut a thin slice off
of the Mushroom Cap top so that the
mushroom will sit flat on a plate once
you turn it upside down and stuff it.
Carefully pat Mushroom Caps dry.
Place a heaping tsp of cream cheese
inside the Mushroom Cap.
Place a piece of cooked
sausage in the middle.
Cover with Stove Top Stuffing.
Place chopped up Mushroom Stems
on top pressing them into the stuffing.
Place the mushrooms on a baking sheet.
Drizzle the mushrooms with butter.
Bake at 375 degrees for 20-25 minutes
then top with cheese. You may want to
make extra because they won’t last long!
Stuffed Mushrooms
http://www.InDianesKitchen.com
Ingredients
- 2 containers of large mushrooms
- 1 box Chicken Stove Top Stuffing prepared, but use 2 cups of water instead of what the box says
- 4 oz cream cheese, softened
- 1 cup shredded cheese, your preference
- 1/2# sausage links, cooked and cut into 4 pieces each
- 1/4 cup butter
Directions
- Preheat oven to 375 degrees.
- Rinse off mushrooms and carefully remove the stem trying not to break the mushroom cap. Peel the skin off if you want to but it is not necessary.
- With a small sharp knife, scrape off the black gills and a little bit of the inside of the mushroom. Rinse off the mushrooms again and pat them dry.
- With a sharp thin knife, cut off a thin layer on top of the mushroom cap so that the cap will sit upright without falling over when you turn it upside down.
- Carefully place a heaping tsp of cream cheese inside the mushroom cap.
- Press a piece of sausage in the center.
- With your hands, press stuffing on top of the sausage making a dome and pressing the stuffing at the edge of the mushroom to seal the cream cheese.
- Place pieces of the diced stems on top of each mushroom pushing them into the stuffing.
- Place the mushrooms on a baking pan then drizzle with butter.
- Bake for about 20-25 minutes or until the mushrooms are tender.
- Remove from the oven and immediately sprinkle with shredded cheese. Let cool a few minutes before serving.
Categories: Snacks/Appetizers, Vegetables/Slaws/Salads
Amazing skill yes will give this my best try.thank you. Hope new year brings you joy.
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Thank you Sir Kevin! You have a great year as well!
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Yum, I love stuffed mushrooms too. I used to makeso ethi g similar to this and then bake it in a puff pastry case. I haven’t made that for ages, so may add it to our Finger Food Friday’s. This is a great reminder.
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That sounds so good!
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Mmm, that sounds (and looks) scrumptious! I love mushrooms.
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Thanks me too! My husband doesn’t so this was all mine…lol
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LOL
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Woman, I am SO making this! It sounds heavenly.
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OMG please do, they are so good! Let me know what you think of them.
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