April 20, 2011

Sausage Stuffed Mushrooms - Non Video Version

Previously, I posted a video for Sausage Stuffed Mushrooms that I made for a product review I did for Johnsonville Sausage.  For those of you who prefer a recipe in text with photos (as I do!) I'm reposting here.

As usual, I'm going to say PLAY WITH YOUR FOOD!  Adapt the recipe to what works for you.  The original recipe actually had the sausage mixture separate from the cream cheese layer but I decided to not only mix them together, but play with some of the ingredients as well.  I hope you do too!

Sausage Stuffed Mushrooms

24 - 48 mushrooms (depending on what size you want)
1 lb. Johnsonville's Sausage, mild Italian
1/2 c dry bread crumbs
8 oz. cream cheese
1 T fine chopped dried parsley
1 T lemon juice
4 garlic cloves, pressed
1/3 c grated Parmesan Cheese

Preheat oven to 400 degrees.  Remove mushroom stems and discard.  Use a small spoon to scoop out the gills from the mushrooms to give you more room for the filling.  Brown the sausage in a pan until no longer pink.  Add the bread crumbs, cream cheese, parsley, lemon juice and garlic.  Stir to mix.  Fill each mushroom cap with the mixture and sprinkle Parmesan on top.  Bake approximately 15 minutes (longer if you choose really large mushrooms) until golden brown. 

Remove the stem from the mushrooms
and gently use a small spoon to scoop
out the gills inside to allow more room for filling.

Adding the cream cheese and other ingredients
to the ground sausage

Fill your mushrooms and bake!

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