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Sausage Stuffed Mushrooms

Number of Servings: 6
Added By: Kathi Crump
My Yacht Name: Cherokee Rose
Yacht Manufacturer: Yacht
Ingredients: 2 qt Large Mushrooms 1/2 lb Ground Sausage 4-6-8 oz Cream Cheese, softened 5-6 Green Onions, Chopped Parmesan Cheese
Directions: Clean & dry mushrooms, removing stems. Brown sausage. Add cream cheese and green onions. Stuff sausage mixture into mushroom caps. Sprinkle with Parmesan. Broil 5-10 mins. or until tops are brown. Serve hot.
Comments: The orginal recipe came from "Cooking with Karem", compiled by the members and Ladies of Karem Shrine Temple, Waco, TX. I added the sausage. This is a great appetizer that can serve as a meal too. If served as an appetizer, I usually have left-overs and those are wonderful to cut up to use in an omlet the next morning. I've also forgotten to pack the cream cheese and subsituted swiss cheese with sucess. I use Jimmy Dean low fat sausage and no fat cream cheese (when I'm being good to my heart and waist line!) You can prepare the mushrooms for the oven and then refrigerate until ready to bake. I've also cooked these on top of stove in a covered pan and on the grill. Yum, Yum!!
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