I will now give you Ancient Chinese Secret.
How to make Sausage-Stuffed Mushrooms.
These are one of my most favorite foods. Requested for cook-outs and favored by Crick folk from Barton to Midland. At least. Better make two pans because they will be gone quicker than I can say George’s Creek. Or Crick. Ha.
This recipe requires 3 ingredients: mushrooms, a large block of cream cheese and a pound of hot (or spicy) sausage. Oh and a 13 x 9 pan.
The green sprinkles – that’s just chopped Italian Flatleaf Parsley – it’s just for looks.
Wise man once say: Mushroom cap good for head. And belly. 🙂
Ancient Chinese Secret: Sausage-Stuffed Mushrooms only take 3 ingredients.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : for a party
Preheat the oven to 375 degrees F.
Brown the hot sausage in a large cast iron skillet.
While the sausage is browning, clean mushrooms with a dry paper towel and remove stems. Place the clean caps in a 13 x 9 pan.
Drain the sausage and pour into a large bowl. Mix the cream cheese and sausage until no lumps of cream cheese remain (sometimes I even use the mixer).
Stuff the mushrooms using a medium-sized scoop. They should be very full.
Bake for 25 - 30 minutes.