Saturday, June 18, 2016

Stuffed mushrooms to die for!

This recipe makes a TON of filling.  It overfills all the mushroom caps and then I feed the remaining filling to my kids that don't like mushrooms.  They don't know there are mushroom stems in it.  ;)

1 lb. mushrooms 
1 lb. Jimmy Dean sausage (I use the natural one without msg)
8 oz. full-fat cream cheese 
2 Tbsp. Italian seasoning 
Handful of shredded mozzarella optional 

Wipe dirt off mushrooms with paper towel.  (Do not rinse mushrooms.)

Pop the stems out of the mushrooms and chop (the stems) finely.  Set aside the mushroom caps on a baking sheet.  

Sauté mushroom stems, sausage, and Italian seasoning until sausage is no longer pink.

Turn off heat and stir in 8 oz. cream cheese until melted.  Stir in mozzarella cheese if you're adding it.

Stuff mushroom caps with filling.  And then add more.  Basically add as much as you can to the top without the mushrooms falling over.
The higher you stack the filling, the better!
Ready to go in!

Bake at 375 for about 20 minutes.

Enjoy!  Try to share.  Sharing is nice.  

For those of you without 8 kids to share the remaining filling with, I recommend these amounts:

1 lb. mushrooms 
1/2 lb. pork sausage (like Jimmy Dean)
4 oz. full-fat cream cheese 
1 Tbsp. Italian seasoning 
2 oz. shredded mozzarella is optional-- 

I made it for years without mozzarella and we loved it.  
I typically only use it if I have it on hand.

Hope you like it!

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