Friday, December 16, 2011

Sausage Stuffed Mushrooms

A simple mixture of sausage and cream cheese is stuffed into mushroom caps, topped with shredded cheese and baked to golden brown perfection.
Sausage and cream cheese makes a yummy filling, but I like to add a sauteed onion and fresh garlic for a bit more flavor. Sage sausage is delicious in this too.
A delicious variation is to wrap the stuffed mushrooms with a piece of partially cooked bacon. Yowzers! Maybe only enjoy one of these.

Once the mushrooms are topped with cheese and/or wrapped in bacon they go into a hot oven and bake until the mushrooms soften and the cheese browns. 
I never have any of these leftover when I take them to parties. There's just something so tasty about a stuffed mushroom.

Sausage Stuffed Mushrooms
Makes 63 
1 medium yellow onion, diced
3 cloves garlic, minced
1 package ground sage sausage (I used Jimmy Dean)
1 (8 ounce) package cream cheese, softened
4 small packages button mushroom, cleaned with stems removed and chopped.

1 cup mozzarella cheese, divided


In a skillet, heat 2 tablespoons of olive oil. Add onion and cook until starting to soften. Add garlic, cook 1 minute. Add sausage and cook until evenly browned, breaking up meat as you go. Mix in cream cheese and a 1/2 cup shredded mozzarella cheese and stir until melted and blended.

Place mushrooms in a buttered 13x9 dish and one 8x8 dish. Stuff each mushroom with sausage mixture and top with remaining shredded cheese. Bake in a preheated 375 degree oven for 25-35 minutes. Once cheese starts to brown, remove mushrooms and place on a patter. Serve immediately.

Bacon Wrapped Version

Follow all directions, but after stuffing mushrooms with sausage mixture, wrap a half a piece of partially cooked bacon over tops and sides of each mushroom. Secure with a tooth pick and bake according to above directions.

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