Blue Ribbon Stuffed Mushrooms Recipe #124215
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.
by Pot Scrubber
40 min | 20 min prep
SERVES 10
- 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)
- Brown pork sausage and crumble well.
- Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
- Return sausage to pan with onions and add cream cheese.
- Over low heat stir sausage, onions, and cream cheese until well blended.
- Remove stems from mushrooms and stuff each mushroom cap with the mixture.
- Top with parmesan if desired.
- Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.
- Note: Sauté mushroom stems and use any leftover filling in an omelette.
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5 stars