Raise your appetizer game to the next level with Sausage Cheese Stuffed Mushrooms. Cream cheese, sausage, onion, and garlic make a simple, yet rich stuffing for meaty, baby portobello mushrooms. Top with Parmesan cheese, and you have a true winner.
If you cannot eat pork, substitute turkey sausage. The stuffing may also be used for full-sized portobello mushrooms.
Sausage Cheese Stuffed Mushrooms Recipe
3 pounds baby portobello mushrooms (or large white mushrooms), brushed clean, and any dark gills removed (use a spoon to scrape out)
1 pound fresh sage pork sausage
1/4 cup minced onion
1 large clove garlic, pressed
8 ounces cream cheese, at room temperature
2/3 cup soft bread crumbs
2 Tablespoons minced fresh parsley
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika
Preheat oven to 350 F. Line a rimmed jelly roll pan with nonstick foil and spray lightly with vegetable oil.
Remove stems from the mushroom caps, trimming mushroom stems and reserving them for the stuffing. Lightly coat the exterior of the mushrooms with vegetable spray, and place them cavity-side up on the prepared pan. Set aside.
Place trimmed mushroom stems in a food processor fitted with the metal blade. Pulse until roughly chopped into 1/4-inch bits. (Alternatively, you may also mince them with a knife.) Set aside.
Saute sausage and onions in a skillet just until cooked through, breaking it up as you cook it. Drain any excess oil, if necessary. Add garlic and chopped mushroom stems. Gently saute until mushroom moisture is released and evaporates. Set aside to cool.
Combine cooled sausage, mushroom stems, cream cheese, bread crumbs, and parsley. Mix thoroughly. Mound sausage mixture into mushroom caps. Sprinkle with Parmesan cheese and sweet paprika.
Bake stuffed mushrooms for 25 to 30 minutes or until mushrooms are tender and tops are golden. Let cool for 5 minutes before serving.
Yield: about 8 to 10 servings, depending upon the size of the mushrooms
Sausage Cheese Stuffed Mushrooms Recipe Photo ©2018 Peggy Filippone