Sausage Stuffed Mushrooms

 Sausage Stuffed Mushrooms

Stuffed mushrooms are probably one of the easiest of all the appetizers to make when you are looking for something quick and delicious. Not only are they easy to prepare, they are a favorite when I have guests over. I used Baby Bella mushrooms but you can use white button or any other mushroom you like. You can be creative with the sausage too. I like these spicy but you can use a mild or a sage sausage and get a whole different flavor. I like to use Jimmy Dean brand because they make different uncased sausages. Whatever you use, prepare for these to go fast! 

   Sausage stuffed Mushrooms

½ pound Hot Pork Sausage

2 Tablespoons Olive Oil

¼ cup Onion, Diced

4 cloves Garlic, Finely Minced

(8 ounces) Cream Cheese, softened

1 whole Egg Yolk

1 cup Parmesan Cheese, Grated

2 Tablespoons fresh parsley, finely chopped

Salt And Pepper, to taste

Topping

1/2 cup breadcrumbs 

1 tablespoon melted butter

2 teaspoons chopped parsley

    Preheat oven to 350 degrees.

Wipe the mushrooms with a clean damp cloth and remove the stems. Give them a fine chop and set aside.

Mix breadcrumbs with butter and parsley and set aside.

Brown the sausage in a medium skillet, breaking the pieces up as you cook. Once the sausage is browned, drain the grease and set aside in a bowl to cool. Add the olive oil to the same skillet and sauté the onion, garlic, and chopped mushroom stems. Cook for about 2-3 minutes or until tender. Set aside to cool.

In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until well mixed.

Stuff each mushroom with the mixture making a small mound on the top. Add buttered breadcrumbs on top of each mushroom and place on a baking sheet. Bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.

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