Creamy Sausage Stuffed Mushrooms
Creamy sausage Stuffed Mushrooms
Preheat the oven to 359 degrees. Wipe the mushrooms with a damp towel to clean and pull out the stems, leaving a hollow; place on a baking sheet or dish large enough to accommodate them all and set aside. Brown the sausage, breaking into small bits. Remove the sausage to a mixing bowl with a slotted spoon, reserving the drippings in the pan. If you have used pork sausage and there is more fat left than needed to saute the onion and bell pepper, spoon some of it out; conversely, if you have used a chicken or turkey sausage, you may need to add a touch of olive oil. Saute the veggies until crisp tender and place into the mixing bowl with the sausage.
Add the cream cheese and stir until well combined and the cheese is melty. Add the egg and combine again. Spoon the filling into the mushroom caps, heaping as necessary to use it all. Bake for 35 to 40 minutes, or until the filling has set and the tops are nice and browned. Let rest for 5-10 minutes and serve hot or at room temperature.
I found large packages of huge mushrooms on sale and picked them up knowing that I wanted to stuff them. That, however, was the end of the planning process, and when it came time to actually make my stuffed mushrooms, I didn't know with what I would stuff them. A search through the fridge uncovered a roll of turkey sausage, some cream cheese, and a bell pepper, so off I went :) This exceedingly simple recipe used few ingredients and turned out fantastic. Christopher especially liked these since they used two of his favorite things, mushroom and sausage. These would make a fantastic appetizer, but I served them with a green salad and called it dinner. Enjoy.
Creamy sausage Stuffed Mushrooms 2 large pakgs, of large white or cimini mushrooms
1 lb. ground sausage of choice (I used "hot" turkey breakfast sausage)
1 medium onion, finely diced
1 large yellow or red bell pepper, finely diced
1 8 oz. pkg. reduced fat cream cheese
1 egg
Preheat the oven to 359 degrees. Wipe the mushrooms with a damp towel to clean and pull out the stems, leaving a hollow; place on a baking sheet or dish large enough to accommodate them all and set aside. Brown the sausage, breaking into small bits. Remove the sausage to a mixing bowl with a slotted spoon, reserving the drippings in the pan. If you have used pork sausage and there is more fat left than needed to saute the onion and bell pepper, spoon some of it out; conversely, if you have used a chicken or turkey sausage, you may need to add a touch of olive oil. Saute the veggies until crisp tender and place into the mixing bowl with the sausage. 
Add the cream cheese and stir until well combined and the cheese is melty. Add the egg and combine again. Spoon the filling into the mushroom caps, heaping as necessary to use it all. Bake for 35 to 40 minutes, or until the filling has set and the tops are nice and browned. Let rest for 5-10 minutes and serve hot or at room temperature.
All nice and toasty from the oven.
Add a salad and call it dinner.
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