Have you ever eaten so much during the holidays that, come the first of the year, you have to stuff yourself into your pants? Then you’ll know exactly how these sausage stuffed mushrooms feel. But in our opinion, anytime you combine cream cheese, parmesan cheese and pork sausage, it’s kind of hard not to eat “too many”. So feel free to stuff your face guilt-free.
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Easy Sausage Stuffed Mushrooms Appetizer
Ingredients
- 24 oz. White Button Mushrooms
- 1/2 lb. Ground Hot Pork Sausage
- 2 tbsp. Olive Oil
- 1/4 cup White Onion
- 4 Garlic Cloves
- 8 oz. Cream Cheese
- 1 Egg Yolk
- 1 cup Grated Parmesan Cheese
- 2 tbsp. Parsley
- Salt & Pepper
Directions
- Clean and dry mushrooms. “Pop” the stems off the mushrooms and set aside to use for the stuffing.
- Brown the sausage in a skillet over medium-high heat, drain skillet and set sausage aside to use for stuffing.
- Finely chop white onion, garlic, and leftover mushroom stems.
- Add olive oil to skillet and sauté onion, garlic, and mushroom stems for 3-5 minutes, until tender. Set aside to cool.
- In a medium sized bowl, combine cream cheese and egg yolk with Parmesan cheese and parsley. Add cooled sausage and onion/garlic/mushroom mixture until fully mixed.
- Preheat oven to 350 degrees.
- Fill each mushroom cap with a generous amount of stuffing mixture and place on a baking sheet.
- Bake mushrooms for 25 minutes, until the stuffing begins to slightly brown on the top.
Servings: 10 / Cook time: 40 mins.
Recipe and photo provided by F.N. Sharp the direct-to-consumer cutlery brand delivering high-quality and beautiful Damascus steel knives.
Now you can check off the appetizer from your holiday meal plan and move on to the main dishes! If you have tried this recipe, leave your thoughts in the comment box below. Don’t forget to stop by the Southern Shop before you leave and sign up on up for the weekly email from Ssouthernlifestyle. Have a blessed and safe holiday!
