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.
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Categories: Snacks/Appetizers, Vegetables/Slaws/Salads
Amazing skill yes will give this my best try.thank you. Hope new year brings you joy.
Thank you Sir Kevin! You have a great year as well!
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.
That sounds so good!
Mmm, that sounds (and looks) scrumptious! I love mushrooms.
Thanks me too! My husband doesn’t so this was all mine…lol
LOL
Woman, I am SO making this! It sounds heavenly.
OMG please do, they are so good! Let me know what you think of them.
These look so good! Saving for my next party. Thank you, Diane!!
Thank you Kellye, have a great weekend! 💕
Who knew you could stuff so much into a mushroom? You are so inventive!
Thanks Betsy!
You could hire yourself out as a caterer, I’ll bet.
Lahaha LOL!!!!!