Sausage & Bacon Stuffed Mushrooms
Adding to the list of our Cousins Reunion foods.
Picture: Kroger advertisement
15-20 smallcremini mushroom caps - sometimes called baby portabellos
8 ozgood quality bulk breakfast sausage
6-8 slicebacon, cooked and crumbled
4 ozcream cheese, well-softened
1 cpanko breadcrumbs
1 tspgarlic powder
1/4 cchopped fresh parsley
1/2 cshredded parmesan cheese
How to Make Sausage & Bacon Stuffed Mushrooms
- Clean mushrooms with a damp cloth. Remove and trim stems; chop stems and reserve. Arrange caps on a parchment-lined shallow baking sheet.
- Cook and crumble sausage into fine crumbs until well done. Drain off fat and pat excess fat from sausage with paper towels.
- Combine sausage, bacon, softened cream cheese, bread crumbs, reserved mushroom stems, garlic powder, and parsley until well-mixed. Stuff and mound about a tablespoon of filling into each mushroom cap.
- Top each with 1/2 teaspoon shredded Parmesan cheese.
Bake at 400°F for 15-20 minutes. Serve immediately.