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Monday, January 6, 2014

Stuffed Mushrooms!

Chelsea's favorite since she won the Dairy Contest at the Wasatch County Fair with this delicious appetizer.


Stuffed Mushrooms
2 lb. mushrooms (white or Bella)
1/2 lb. breakfast sausage
1/2 an 8-oz brick cream cheese

Wash and pop the stems out of the mushrooms.   Save the stems for another dish or chop finely and set aside.  Place caps in glass baking dish.  Brown and drain the sausage and chopped mushroom stems.  Remove from heat and add the cream cheese.  Stir until cream cheese is melted and smooth.  Fill mushroom caps with sausage mixture.  Bake at 350o  for 15 to 20 minutes, or until mushrooms are cooked through.


Our favorite at Thanksgiving, parties and other special events.  Mouthwatering!
~Chelsea

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