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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 10 servings |
||
| Calories 227 | ||
| Calories from Fat 157 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.5g | 26% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 104mg | 4% | |
| Potassium 370mg | 10% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.1g | ||
| Protein 15.0g | 29% | |
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Blue Ribbon Stuffed Mushrooms
By: Pot Scrubber
May 31, 2005
These very easy mushrooms won a blue ribbon at the Arizona State Fair in the early 90's. These are great appetizers or even for a meal itself.
SERVES 10
Ingredients
- 20 large stuffing mushrooms (white button mushrooms)
- 8 ounces cream cheese (chopped into small cubes)
- 1 lb bulk pork sausage (like breakfast sausage or Jimmy Dean's)
- 1 bunch green onion (chopped)
- parmesan cheese (optional)
Directions
1
Brown pork sausage and crumble well.2
Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.3
Return sausage to pan with onions and add cream cheese.4
Over low heat stir sausage, onions, and cream cheese until well blended.5
Remove stems from mushrooms and stuff each mushroom cap with the mixture.6
Top with parmesan if desired.7
Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.8
Note: Sauté mushroom stems and use any leftover filling in an omelette.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Dinner Party
- Occasion > Brunch
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Busy Lindsay
On Dec 14, 2008
I helped a friend make these for an appetizer party and they were delicious! Everyone loved them. We omitted the green onion and added chopped mushromm stems. She did pour a little red wine over each stuffed mushroom before baking. These went fast!
From: AZPARZYCH
On Apr 28, 2008
Made for family get-together; was good, but I think the sausge was too over-powering. I would like to have more "stuffing" in the mixture.
From: KitchenWitchWay
On Sep 15, 2008
I cut the pork in half and made up some Pepperidge Farm Stuffing mix, then added to the sausage. I also added in some fresh squeezed lemon and also squeezed some on top about 5 minutes before I took them out of the oven. I had a hard time staying out of them once I tasted the first one. They are THAT good! My company thought they were excellent and kept going back for more. These are an appetizer I will have many more times when I want to "WOW" my guests!
From: ~Leslie~
On May 15, 2007
Oh Dear!! How could I have forgotten to rate this?? These mushrooms were just the best things I have made in a very long time. Blue Ribbon? Why of course in the U.S., but in Canada you would get the RED Ribbon, because Red is first place here!! I brought these to a tapas party at Country Lady's home and they were devoured in notime at all. Inhaled, actually. Well written, easy to follow recipe that is sure to please! Thanks my Dear Friend!
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