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Sausage and Cheese Stuffed Mushrooms Recipe








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Sausage and Cheese Stuffed Mushrooms

Mushroom caps filled with cream cheese and sausage topped with crispy herb breadcrumbs.

Sausage and Cheese Stuffed Mushrooms recipe
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Servings: 4
Total Time: 20 minutes prep 20 minutes cooking
Recipe by: Rae

Ingredients

  • 20 jumbo white mushrooms, stems removed but reserved
  • 1/2 pound sausage
  • 1 1/2 cups mushroom stems rough chopped
  • 1/2 cup yellow onion, small dice
  • 4 oz cream cheese, softened
  • pinch black pepper
  • pinch granulated garlic
  • 1 large slice hearty white bread, torn into 1-2 inch pieces
  • 1/2 tsp oil
  • pinch herbs de Provence

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Directions

  1. In a 12 inch non-stick pan brown the sausage.

  2. Add the chopped mushroom stems and onion and cook 5 minutes or until very tender. Add a teaspoon of cooking oil if the pan is too dry.

  3. In the meantime arrange your mushroom caps on a baking sheet space about 1/2 inch apart.

  4. Prepare your breadcrumbs: place the torn bread, oil and herbs de Provence in a food processor and pulse until it resembles wet sand. Set aside for later use.

  5. Once the liquid is cooked out of the mushroom mixture transfer it to a medium bowl and allow to cool 5 minutes.

  6. Add the cream cheese, black pepper and granulated garlic to the bowl with the cooled mushroom mixture. Beat with a heavy spoon until well incorporated.

  7. Heat oven to 375 degrees F.

  8. Spoon the mushroom mixture into the mushrooms evenly.

  9. Top each filled mushroom with about 1/2 tsp of breadcrumbs.

  10. Bake 20 minutes or until browned, If not browned after 20 minutes broil them for 5 minutes.

  11. Enjoy!





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