Sausage and Cheese Stuffed Mushrooms
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- 8 oz
- fresh portabello mushrooms stems removed
- 4 oz
- cream cheese, soften
- 1 Tbsp
- sour cream
- 1/2 c
- freshly grated swiss cheese
- 1/2 lb
- fresh ground sausage, mild, hot or sweet
- 1 Tbsp
- garlic powder
- freshly ground pepper
- 1 c
- french fried onions
1Wash your mushrooms with a damp paper towel, remove stems, set aside. Brown your sausage in a skillet until all pink is gone.
2Place french onions in a small bowl and crush. I used my mortar and pestle to crush them up.
3In a small bowl combine the cheeses, sour cream and seasonings. Mix well. Once sausage is done add it to the cream cheese mixture.
4Once the mushrooms are filled, pick them up individually and dunk, just the top, in the crushed french onions. (I used these instead of using breadcrumbs).
5Place on a cookie sheet lined with parchment paper and bake for 25 minutes in a preheated 350° oven.
6Note: I apologize for the bad picture but it was the best my camera could do. I know get a new camera! LOL!