Sausage Stuffed Mushrooms

These sausage and cheese filled caps are easy to make and are a delicious appetizer. There are many different versions of this out there. This recipe is pretty basic. Enjoy!

I based this recipe on one I found on the CookEatShare website.  My wife suggested I add some Pine Nuts and a little Parmesan.  They came out great.

Prep Time:  20 to 30 Minutes

Cook Time:  15 Minutes

Servings:  Makes about 30 medium mushrooms or 17 large mushrooms.

Nutritional Information:

Serving size:  6 medium mushrooms or 3 large

Calories:  243

Fat:  17.3g

Saturated Fat:  5.5g

Cholesterol:  34.6mg

Sodium:  408.3mg

Total Carbohydrate:  8.7g

Dietary Fiber:  1.8g

Sugars:  2.3g

Protein:  15g

The ingredients and Method are straight from a Sausage Stuffed Mushroom Recipe posting by the CookEatShare Cookbook. 

Ingredients:

1 1/2 pound mushrooms (medium or large stuffing type)

1/2 pound pork sausage meat

3 cloves of garlic, minced

1/2 cup shredded mozzarella cheese

1/4 cup seasoned bread crumbs

1/4 cup pine nuts (optional)

2 Tablespoons parmesan (optional)

Fresh parsley for garnish

Method:

• Preheat oven to 450 degrees. Remove stems from mushroom caps and chop stems.  Set aside.
• In a large skillet, cook sausage until well browned.  Remove cooked meat to paper towels to drain using a slotted spoon. Spoon off all but 2 tablespoons drippings from the skillet.
• In drippings, over medium heat, saute stems with garlic till tender, about 10 minutes, stirring frequently.
• Remove skillet from heat, let cool slightly, stir in sausage, bread crumbs, cheeses and pine nuts.
• Fill mushroom caps with sausage mix.  Place stuffed caps in a jellyroll pan.
• Bake 15 minutes.  Serve immediately.

Recipe Links:

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