You know of those people who order dessert before the entrée so they won’t miss it? I don’t blame them. However, I can go without the sweets, but if I had to choose between a really good appetizer and the actual meal, there is no question. Give me all the yummy starters and keep the meal if need be. Reading the appetizer menu when going out to eat, makes me happy. One certain item on that list that catches my eye every single time, are stuffed mushrooms. You either love mushrooms or hate them, there is no in between. I make them at home, and unless I have company over to eat, I get the majority all to myself, which is a win for me. They are absolutely delicious and there is no way you can eat just one.
Let me tell you how I make these wonderful stuffed mushrooms!
Ingredients:
1 large or 2 small packages of white fresh mushrooms ½ pound ground breakfast sausage 1 small onion or ½ large 1 block cream cheese, room temp Seasoned Italian breadcrumbs Garlic powder and cayenne pepper to taste Minced garlic Preheat your oven to 350 degrees. Start by preparing the mushrooms. Pop the stem out, arrange the hollow mushrooms in a baking dish, set aside half of the stems and chop them into tiny pieces. Dice the onion into tiny pieces also. Brown the sausage, adding the onion and stems in with it to cook with the sausage. Once the sausage is browned, remove any access grease. Add the room temp cream cheese, combining it all together making a cheesy, creamy filling. Season with garlic powder, cayenne pepper and add minced garlic to your liking. Spoon the mixture into each mushroom cap, overflowing is fine. The more you can get in there, the better! Once you have all the mushroom filled, sprinkle with seasoned breadcrumbs. Bake uncovered at 350 for about 45 minutes, until the mushrooms are darkened, and the juices are cooked out in the pan.
WARNING: You will eat the entire dish, so be prepared.
These are happiness on a plate.
ENJOY!
