Posted in recipe category: Appetizers
Ingredients
- 12 large mushrooms, whichever type preferred as long as they are good for stuffing
- 8 oz cream cheese, softened
- 3 green onions, with tops
- 2 sweet or hot Italian sausage links, fully cooked and crumbled
- 1/4 cup Parmesan cheese, grated
- 2 Tbsp butter, to sauté with.
Directions
- Preheat oven at 350°F.
- Cook sausage in skillet and crumble.
- To avoid mushrooms becoming to watery or mushy, do not rinse off mushrooms with water. Instead, use a damp paper towel or mushroom brush to clean mushrooms. Clean well and remove stems.
- In a large sauté pan, sauté mushrooms in 1 tbsp. of butter until mushrooms are slightly cooked. Remover mushrooms caps from sauté pan and place on cookie sheet, stuff-able side up.
- Place green onion in a blender and process for a few seconds until chopped.
- Add in sausage and pulse to crumble even more.
- Next, add softened cream cheese and Parmesan cheese and blend until smooth.
- Using a teaspoon, scoop filling into each mushroom cap.
- Place in oven and bake for about 10 minutes.
- Next, set oven to broil and broil stuffed mushroom caps until tops are browned. Serve hot.
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