Sausage and Cream cheese Stuffed Mushrooms
This stuffed mushrooms recipe is ground sausage, cream cheese, and onion all stuffed and baked into mushroom fresh caps. The result is a warm savory side with little effort.
Servings 15
Ingredients
- 2 pounds baby bella mushrooms cleaned, stems removed
- 16 ounce ground sausage
- 8 ounce cream cheese softened
- ¼ cup grated Parmesaon cheese
- ¼ cup onion finely minced
- ½ tablespoon parsely flakes
Instructions
- Clean and prepare your mushroom caps. Wipe away dirt with a damp paper towel and remove stems.
- Brown the sausage with minced onion in a skillet until no longer pink and cooked through. Do not drain!
- Add cream cheese, parsley, and onion to the sausage and mix well until cheese is completely dissolved.
- Line the mushrooms in a baking dish tops side down and holes exposed close together. I used two 9x13 baking dishes. Fill each mushroom with a large dollop of the cream cheese mixture.
- Bake at 400 degrees Fareihet for 40 mins or until the mixture is browned as well as the mushroom caps darkened and browned.
- Let sit for 5 minutes and serve warm. Garnish with a sprinkle of parmesan cheese and finely chopped fresh parsley. Enjoy!
Notes
This recipe is meant to feed a crowd however leftovers are just as delicious with a quick reheat in the microwave. If you are only wanting to feed a single serving for a family, half this recipe.