Blue Ribbon Stuffed Mushrooms
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- 20 large
- stuffing mushrooms (white button mushrooms)
- 8 oz
- cream cheese (chopped into small cubes)
- 1 lb
- bulk pork sausage
- 1 bunch
- green onion (optional)
- parmesan cheese (optional)
1Brown pork sausage and crumble well.
2Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
3Return sausage to pan with onions and add cream cheese.
4Over low heat stir sausage, onions, and cream cheese until well blended.
5Remove stems from mushrooms and stuff each mushroom cap with the mixture.
6Top with parmesan if desired.
7Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.