Stuffed Mushrooms With Cream Cheese And Sausage


  • 24 entire clean mushrooms
  • half lb. Floor sausage
  • 1 tablespoon minced garlic
  • 1 8 ounce package deal cream cheese, softened
  • 1/four cup grated parmesan-romano cheese
  • 1/four cup dried Italian seasoned bread crumbs
  • 1/four cup chopped onion
  • 1/4 cup melted butter
  • 1/four teaspoon floor black pepper
  • 1/4 teaspoon floor cayenne pepper


  1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Rinse mushrooms, then dry with a paper towel. Break off stems, then chop into extraordinarily first-rate pieces, discarding tough cease of stems.
  2. Cook sausage, breaking into small crumbles. Remove to a paper towel covered plate to cool. Drain all but 2 tablespoons of the fats from the pan. Heat pan to medium excessive and upload mushroom stems and onion. Fry until the moisture has disappeared, then add the garlic. Cook for one minute, ensuring that the garlic would not burn. Remove pan from warmth and set aside to cool.
  3. When mushroom combination is not warm, stir in the cream cheese, sausage, parmesan-romano cheeses, black pepper, cayenne pepper, and bread crumbs. Dip each mushroom cap in melted butter, then fill cap with sausage – cream cheese combination. Arrange stuffed mushrooms on organized baking sheet.
  4. Bake for half-hour, or until sausage – cream cheese mixture is barely browned.
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Parmesan cheese may be substituted for parmesan-romano cheese.
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