Sausage Stuffed Mushrooms
2 16 oz packages of whole mushrooms
½ cup finely chopped onion (about ½ med onion)
1 lb sausage
¾ teaspoon salt
½ teaspoon crushed garlic
¼ teaspoon black pepper
½ cup unflavored bread crumbs
1 cup mozzarella cheese (shredded)
4 oz cream cheese (small box)
¼ cup parmesan cheese
Pull out stems of mushrooms, set aside on cutting board. Line a 13 X 9 pan with foil, and place mushroom caps upside down in the pan. Chop the pulled stems into fine pieces.
In a separate large fry pan, cook sausage, chopped mushroom stems, chopped onion, salt, pepper, and garlic until sausage is fully cooked and no longer pink. Break up sausage while cooking, to get the sausage into small, fine pieces. Drain off excess fat, and pour sausage mixture into a large mixing bowl. After sausage mixture has cooled slightly, add bread crumbs, egg, cream cheese, and mozzarella cheese – MIX WELL.
Spoon sausage mixture into mushroom caps, then push mixture into mushroom with your fingertip.
Sprinkle top with parmesan cheese.
Bake at 325 until golden brown
GREAT TO SERVE AS AN APPETIZER, OR WITH A GREEN SALAD AS A MAIN DISH. Makes approximately 35 mushrooms.
1 lb package sausage
2 boxes mushrooms
1 pkg cream cheese parmesan cheese
1 pkg grated mozzarella cheese
1 pkg bread crumbs