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Mushrooms-Sausage Stuffed Recipe

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This recipe for Mushrooms-Sausage Stuffed is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lbs large white mushrooms (20 count)
16oz ground mild Italian sausage
4oz cream cheese diced
1 garlic clove minced
2Tbsp green onion or chives, chop fine
2Tbsp fresh parsley
¼ cup Parmesan cheese
¼ cup panko bread crumbs omit if gluten free
Directions:
Directions:
Wipe mushrooms clean with damp paper towels. Remove stems and scoop out brown from inside mushrooms, being careful not to break through shells. Arrange mushroom caps with opening facing up on rimmed baking sheet lined with parchment paper.
In large skillet over med-high, cook sausage until browned, breaking it apart with spatula into crumbles. Don't add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.
Reduce heat; add 1 minced garlic clove & 2Tbsp chopped chives. Stir 1 min. Stir in diced cream cheese until it starts melting, ok if not completely smooth. Remove from heat; stir in ¼ cup bread crumbs, ¼ cup parmesan cheese & 2Tbsp parsley. Divide stuffing mixture between mushroom caps then bake uncovered in the center of the oven at 400˚ for 15 min or until mushrooms are softened and topping is golden brown. Transfer to serving platter and garnish with fresh parsley to serve. Yields 20 stuffed mushrooms.

 

 

 

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