Sausage Stuffed Mushrooms

February 17, 2011 at 6:00 am Leave a comment

Do you have a food you could eat over and over again and never get tired of it? For me, one of those would be mushrooms. I haven’t always loved mushrooms, but they are one of my favorites now. I love them in all forms, but I especially love stuffed mushrooms. I didn’t follow a particular recipe here. Instead, I just looked in the fridge to see what I had left over and mixed up a delicious combination. These aren’t unique or different, but they were very good and will definitely be my preferred method for stuffed mushrooms.

Sausage Stuffed Mushrooms
14-15 mushroom caps
1/2 lb bulk sausage
1/2 c. yellow onion, chopped
1/2 c. fresh flat leaf italian parsley
1/2 c. grated parmesan cheese
3-4 ozs cream cheese, softened
1/4 c. panko bread crumbs, plus extra for sprinkling
1 clove garlic
olive oil

Preheat the oven to 350 degrees F. Wipe off the mushroom caps with a clean towel; set aside.

Heat oil over medium heat in a skillet. Brown sausage until cooked through, add onion and saute until transparent; about 3-5 minutes. Add garlic and saute until fragrant. Remove from heat and set aside.

In a separate bowl combine cream cheese, parmesan, panko, and parsley. Add in the sausage mixture and stir to combine. Spoon mixture into mushroom caps and place cap side down into a baking dish. Sprinkle with remaining panko Bake for 15-18 minutes until mushrooms are tender and filling is bubbling and panko is golden brown.

Source: Just2Good Original


Entry filed under: appetizer.

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