Stuffed Mushrooms With Cream Cheese And Sausage
Happy Monday everyone! I hope you had a wonderful Christmas and that Santa brought you everything you asked for! It was so nice to spend time with my family and friends, celebrating together and reflecting on the true meaning of the season. It’s also nice to think back on 2014, all of the blessings, things hoped for, things gained, and lessons learned. I’ll be sad to say goodbye to 2014, but excited for the surprises the New Year will bring. With that in mind, I joined forces with some of my blogging buddies to bring you some delicious New Years Eve appetizer recipes, in case you plan on ringing in the New Year in a big way! My contribution is my Stuffed Mushrooms with Cream Cheese and Sausage recipe. These are always a party favorite and disappear quickly, so make sure to grab a few before you serve them to your guests! 
- 24 whole fresh mushrooms
- 1/2 lb. ground sausage
- 1 tablespoon minced garlic
- 1 8 ounce package cream cheese, softened
- 1/4 cup grated parmesan-romano cheese
- 1/4 cup dried Italian seasoned bread crumbs
- 1/4 cup chopped onion
- 1/4 cup melted butter
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Rinse mushrooms, then dry with a paper towel. Break off stems, then chop into extremely fine pieces, discarding tough end of stems.
- Cook sausage, breaking into small crumbles. Remove to a paper towel lined plate to cool. Drain all but 2 tablespoons of the fat from the pan. Heat pan to medium high and add mushroom stems and onion. Fry until the moisture has disappeared, then add the garlic. Cook for one minute, making sure that the garlic doesn't burn. Remove pan from heat and set aside to cool.
- When mushroom mixture is no longer hot, stir in the cream cheese, sausage, parmesan-romano cheeses, black pepper, cayenne pepper, and bread crumbs. Dip each mushroom cap in melted butter, then fill cap with sausage - cream cheese mixture. Arrange filled mushrooms on prepared baking sheet.
- Bake for 30 minutes, or until sausage - cream cheese mixture is slightly browned.
- Parmesan cheese can be substituted for parmesan-romano cheese.
2- Sausage & Cream Cheese Stuffed Mushrooms
3- Teriyaki Shrimp, Steak & Chicken Kabobs
6- Pomegranate Pork Belly Crostini
7- Salami, Horseradish & Cheese Hors D’Oeuvre
8- Basil & Olive Oil Caprese Bites
9- Bacon Jalapeno Cheddar Cheese Ball
10- Hot Cheesy Spinach & Red Pepper Artichoke Dip
11- Crockpot Spinach & Artichoke Dip
Enjoy; and have a very Happy New Year!
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Amy these look soooo good! My hubby is a huge stuffed mushrooms fan so I am going to have to make these ASAP!
Sydney @Tastefully Frugal recently posted…New Years Eve Recipe Hop: Tepanyaki Style Kabobs
Thank you, Sydney! I think he’ll like them!
These sound so good. I’d substitute the sausage for a vegan alternative, but I think I’ll have to try it!
Thank you, Kristina – they really are yummy! I think a vegan version would taste amazing!
I love stuffed mushrooms, and these look AMAZING!!!
Amy | Canary Street Crafts recently posted…Annie Sloan Chalk Paint – Tips For Beginners
Thank you, Amy! They are sooooo good!
Oh Amy, what I would give for one (or three!!) of these right now! I loooove stuffed mushrooms! I’ve never made them with sausage… will have to try it! Featuring you on Thursday
They are so yummy! Thank you so much for the sweet comments, Kendra – and for the feature! Can’t wait to check out Your Turn To Shine this week (and every week)!
Hi, can’t wait to make these….how far in advance do you think I can prepare them?
I think a day or two beforehand would be okay. I probably wouldn’t prepare any further ahead than that. Enjoy!
made these for the superbowl tonight. but, one problem, we’ve eaten most of them before the game even started they are so GOOD! thank you!
We have that same problem whenever we make them here,too! I’m so happy to hear you liked them!
Thank you so much for sharing this recipe! I made these today for our early Thanksgiving. Sooooooooo good! My husband is not a fan of garlic or spicy so I had to omit the garlic and cayenne. They were still so full of flavor! Thanks again!
These were delicious! I made for Thanksgiving and since I have members of the family who are gluten free, I toasted gluten free waffles, added Italian seasoning and chopped in a food processor (then toasted a bit more in oven). Everyone loved them! Thanks for the recipe!
Thanks for the feedback, Caitlin! So glad your family enjoyed this recipe!