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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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Bridal Shower

Susie D

2nd Annual Euchre Group BBQ

Blue Ribbon Stuffed Mushrooms

Recipe #124215 | 40 min | 20 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef Jeff Garland

On Nov 8, 2009

I must have read it wrong? 10 servings? Does that mean I just consumed 2270 calories in 8 minutes? Working on a second batch, just getting warmed up. These are to die for. Had to have a sample. LOL. Made exactly except sprinkled with a little garlic salt and paprika just for appearance. Thanks Scrubber another winner.

0 people found this review helpful

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From: Chef #668966

On Oct 16, 2009

OOOOhhh so good! I use asiago cheese (because I use it where ever parmasan is used)

0 people found this review helpful

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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!

9 people found this review helpful

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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!

7 people found this review helpful

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