Roxy
New member
Stuffed Sausage Mushrooms:
1-1/2 lbs. fresh large mushrooms (about 2-inch diameter)
1/2 lb.. sausage
1/3 cup chopped onion
1/2 (8-oz.) pkg. Cream Cheese, softened
1/2 tsp. Worcestershire Sauce
Sliced green onions or chopped parsley (optional)
1 clove garlic, minced
1/4 Tsp. hot sauce
Directions:
Preheat oven to 350°F. Clean mushrooms with a damp paper towel and remove stems.
In large skillet cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is brown and onion is tender. Drain. Stir in cream cheese and heat until melted. Stir in Worcestershire sauce and hot sauce.
Spoon sausage mixture into mushroom caps. Place in a 15x10x1-inch baking pan. Bake about 15 minutes or until heated through. Garnish with sliced green onions or chopped parsley, if desired.
1-1/2 lbs. fresh large mushrooms (about 2-inch diameter)
1/2 lb.. sausage
1/3 cup chopped onion
1/2 (8-oz.) pkg. Cream Cheese, softened
1/2 tsp. Worcestershire Sauce
Sliced green onions or chopped parsley (optional)
1 clove garlic, minced
1/4 Tsp. hot sauce
Directions:
Preheat oven to 350°F. Clean mushrooms with a damp paper towel and remove stems.
In large skillet cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is brown and onion is tender. Drain. Stir in cream cheese and heat until melted. Stir in Worcestershire sauce and hot sauce.
Spoon sausage mixture into mushroom caps. Place in a 15x10x1-inch baking pan. Bake about 15 minutes or until heated through. Garnish with sliced green onions or chopped parsley, if desired.
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