Classic Stuffed Mushrooms

Since tomorrow is the Superbowl and it is time to gorge ourselves on wings and finger foods – I thought I’d share my favorite stuffed mushrooms.  These are the traditional shrooms from 1982.

If you want an updated version with an attitude – make these Spinach Stuffed Mushrooms … they are sure to grab your attention.

These are sausage and cheese stuffed mushrooms like your Great Aunt Shirley used to make.

And I love them.

I am feeling all nostalgic lately and making retro foods for some reason.  These make me think of childhood and

I ADORE mushrooms.

They are quite easy to construct as well.  And if you are serving a group of persnickety people who have gluten, corn or other food issues – these may fit the program.

First, wash the mushrooms and remove the stems.

Don’t throw away the stems – we are going to use them in the stuffing!  Chop mushroom stems finely and set aside.

Brown and drain the sausage and set it aside.

Add onions, garlic and chopped mushroom stems to the same skillet.  Cook over medium heat until onions are soft.

In a bowl, combine cream cheese, sauteed mushroom stems, onions, garlic, and parmesan cheese.

Fill mushroom caps with the sausage/ cheese mixture.  Make sure you heap it on top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

And let the mushroom shots begin!

XO,

Candi

Print Recipe

Spinach & Cheese Stuffed Mushrooms

Old fashioned stuffed mushrooms!

Course

Appetizer, snacks

Cuisine

appetizer, mushrooms, pork, Sausage

Servings

servings

Ingredients

• 24 oz mushrooms
• 1/2 lb Italian sausage hot if you have it!
• 1 small onion diced
• 3 cloves garlic minced
• 8 oz Cream Cheese softened
• 3/4 cup Parmesan cheese
• Salt to taste
• pepper to taste

Course Appetizer, snacks Cuisine appetizer, mushrooms, pork, Sausage Servings servings Ingredients 24 oz mushrooms 1/2 lb Italian sausage hot if you have it! 1 small onion diced 3 cloves garlic minced 8 oz Cream Cheese softened 3/4 cup Parmesan cheese Salt to taste pepper to taste

Recipe Notes

Wash the mushrooms and remove the stems. Chop mushroom stems finely and set aside.

Brown and drain the sausage and set it aside.

Add onions, garlic and chopped mushroom stems to the same skillet.  Cook over medium heat until onions are soft.  In a bowl, combine cream cheese, sauteed mushrooms, onions, garlic, and parmesan cheese.

Fill mushroom caps with the sausage/ cheese mixture.  Make sure you heap it on top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

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