Steps to Make Perfect Sausage & Cream Cheese Stuffed Mushrooms
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Make Perfect Sausage & Cream Cheese Stuffed Mushrooms. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sausage & Cream Cheese Stuffed Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sausage & Cream Cheese Stuffed Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Sausage & Cream Cheese Stuffed Mushrooms using 8 ingredients and 7 steps. Here is how you can achieve it.
I love stuffed mushrooms, but they always seem to either be stuffed with a cream cheese/crab blend or a sausage/breadcrumb blrnd. I took what I think is the best part of each variety and came up with these little gems. They were a hit at a recent family reunion.
Ingredients and spices that need to be Prepare to make Sausage & Cream Cheese Stuffed Mushrooms:
- 1.5 lbs white or crimini mushrooms (about 24 midsize)
- 1/2 cup water
- 1 lb breakfast sausage
- 1 (8 oz) block cream cheese - cubed
- 2 tbs mayonnaise
- 1/2 tsp dried thyme
- 2 tbs chopped green onions
- 2 cups shredded cheddar
Steps to make Sausage & Cream Cheese Stuffed Mushrooms
- Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap.
- Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F.
- Heat a large skillet over medium heat. Add sausage. Cook until browned breaking up to a fine crumble. Sprinkle with thyme and add minced mushroom stems about half way through cooking.
- Drain fat off sausage. Return to skillet over low heat. Stir in cream cheese and mayo until well blended. Add green onions. Gently stir to combine. Taste, add salt & pepper if desired. Let stuffing cool 15 minutes.
- Once cool, transfer to a gallon size ziploc bag. Squeeze out air and seal. Cut off one lower corner. Now you have a homemade piping bag.
- Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap.
- Top mushrooms with shredded cheese. Cover dish with foil. Bake covered 20 minutes. Remove foil. Bake 15 minutes more. Garnish with additional green onions for serving if desired. Enjoy!
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So that's going to wrap it up for this exceptional food How to Make Any-night-of-the-week Sausage & Cream Cheese Stuffed Mushrooms. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!