Post by Loupy on Sept 29, 2016 15:25:44 GMT -7
ITALIAN STUFFED MUSHROOMS WITH SAUSAGE
From: Chelsea @ www.galonamission.com/
Anyone hosting or attending a big game party this year? If you said yes or any of those, or even just kicking back at home, you really should have these on the menu! Not only are they incredibly easy, but they are so addicting and delicious. Each mushroom will have a little crunch, if you added a little extra shredded parmesan cheese to the top, with the most outrageous creamy filling inside.
Go ahead and double or even triple the recipe. Trust me on this. They will be gone before you can even blink your eyes.
These Italian stuffed mushrooms with sausage are the perfect game day solution for the amazing “sausage bowl”! Isn’t that cute – sausage bowl? I kind of like it.
Prep time: 10 min
Cook time: 35 min
Total Time: 45 min
Makes: 8 servings
INGREDIENTS
¼ pound Hot Italian Sausage*
¼ cup finely diced onion
¼ cup diced mushroom stems
3 garlic cloves, minced
salt and pepper, to taste
⅓ cup shredded parmesan cheese + extra for topping each mushroom cap
4 ounces cream cheese softened at room temperature
1 tablespoon fresh parsley diced + extra for garnish
16 ounces white button mushrooms, cleaned with stems removed
Instructions
Place the sausage in a medium skillet and brown until crumbly and done.
Place the crumbled sausage on a paper towel lined plate. Set aside.
Place the onions, mushrooms stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom stems are tender.
Season with salt and pepper.
Cream together the Parmesan cheese and cream cheese together in a medium bowl.
Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley and mix until combined.
Preheat oven to 350 degrees.
Place the button caps into a large baking sheet.
Fill each mushroom cap with the mixture using two spoons.
Top each filled mushroom cap with extra parmesan cheese.
Bake for 20-25 minutes or until the tops are lightly browned.
Garnish with fresh parsley.
NOTES
*You may use any kind of sausage. You can also use sausage links, but remember to remove the casing.
From: Chelsea @ www.galonamission.com/
Anyone hosting or attending a big game party this year? If you said yes or any of those, or even just kicking back at home, you really should have these on the menu! Not only are they incredibly easy, but they are so addicting and delicious. Each mushroom will have a little crunch, if you added a little extra shredded parmesan cheese to the top, with the most outrageous creamy filling inside.
Go ahead and double or even triple the recipe. Trust me on this. They will be gone before you can even blink your eyes.
These Italian stuffed mushrooms with sausage are the perfect game day solution for the amazing “sausage bowl”! Isn’t that cute – sausage bowl? I kind of like it.
Prep time: 10 min
Cook time: 35 min
Total Time: 45 min
Makes: 8 servings
INGREDIENTS
¼ pound Hot Italian Sausage*
¼ cup finely diced onion
¼ cup diced mushroom stems
3 garlic cloves, minced
salt and pepper, to taste
⅓ cup shredded parmesan cheese + extra for topping each mushroom cap
4 ounces cream cheese softened at room temperature
1 tablespoon fresh parsley diced + extra for garnish
16 ounces white button mushrooms, cleaned with stems removed
Instructions
Place the sausage in a medium skillet and brown until crumbly and done.
Place the crumbled sausage on a paper towel lined plate. Set aside.
Place the onions, mushrooms stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom stems are tender.
Season with salt and pepper.
Cream together the Parmesan cheese and cream cheese together in a medium bowl.
Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley and mix until combined.
Preheat oven to 350 degrees.
Place the button caps into a large baking sheet.
Fill each mushroom cap with the mixture using two spoons.
Top each filled mushroom cap with extra parmesan cheese.
Bake for 20-25 minutes or until the tops are lightly browned.
Garnish with fresh parsley.
NOTES
*You may use any kind of sausage. You can also use sausage links, but remember to remove the casing.
