Tuesday, January 19, 2010

Stuffed Mushrooms



If you love mushrooms as much as I do you will love this recipe.

So easy.

So fast.

So good.

So healthy.

I am kidding about the healthy part, but did I mention sooo good?

Here is what you will need:

Three glorious ingredients:

Fresh mushrooms, sausage and cream cheese

First you need to brown your sausage in a skillet.

Then you need to wash your mushrooms.

Wash them good.

I won't begin to tell you what they are grown in.

Just take my word for it...

wash those suckers.


Remove the stems from the middle.

Let the mushroom caps and stems dry.

After your sausage is browned, place the block of cream cheese on top.

Let the cream cheese soften and melt on the hot sausage.

Stir the cream cheese and sausage mixture.

It should look something like this:



Leave the sausage and cream cheese alone for a bit.

Take the stems and chop them finely.

Mix the finely chopped stems in with the sausage and cream cheese.

Grab a mushroom cap.



Next, take a melon baller, scoop out a bit of this delicious mixture and place it on top of your mushroom caps.


Trust me when I insist that you use this utensil.

It will save you time and provide the perfect amount of goodness to top your mushrooms.

Repeat after me..."Always do what Wendi says. Always."

This information will serve you well in the future.

Now, just stuff those babies.


Having fun yet?

You will be in about 25 minutes.

Pop your cookie sheet full of sausage stuffed mushrooms into a 375 degree oven.

Wait until the tops are brown and bubbly before you take them out.

Welcome to mushroom heaven.

Enjoy your stay!

Stuffed Mushrooms

2 packages of fresh mushrooms
1 pound of sausage (hot or mild)
Cream Cheese

Wash mushrooms. Brown sausage. Drain. Lay Cream cheese on hot sausage. Stir. Dice up stems. Mix with cream cheese and sausage mixture. Spoon mixture onto mushroom caps.
Cook at 375 degrees for about 25 mins.




1 comment:

MegSmith said...

I love stuffed mushrooms, I do, however, have an aversion to pork and cream cheese. But I love your pictures and I may be making these soon, just with small variations.