Sausage Stuffed Mushrooms II

Sausage Stuffed Mushrooms II

223
Sam 0

"FAST and taste great. Everyone is shocked to know there are only 3 ingredients. There are never any left over."

Ingredients 23 m {{adjustedServings}} servings 178 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the broiler.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
  3. Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
  4. Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.
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Reviews 223

  1. 269 Ratings

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Marley_Mom
9/5/2007

Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese...the consistency was perfect that way. Seems like it would be too much cream cheese by the recipe. I also chopped some stems and added to the sausage mixture then sprinkled parmesan cheese on top and baked at 400 for about 10 minutes.

lreeder
2/27/2007

I make these all time! I use Jimmy Dean Sage or Spicy sausage. I also put the sausage in a food processer to make the sausage finer. It blends easier with the cream cheese and the mushrooms are easier to stuff. It takes a little longer put worth the effort for presentation.

APRILSHOWERSKC
8/26/2003

I make these for pot lucks and sometimes just for dinner with the family. I also pour some melted butter on top and sprinkle them with colby/jack cheese before putting them in the oven. It makes them moister and creates a pretty marbled look.