Cheese Stuffed Mushrooms
1/2 lb large mushrooms, stemmed (save 2-3 of the stems)
1 lb breakfast sausage (I prefer Jimmy Dean hot)
1 package cream cheese, softened
1/2 cup finely chopped onion
1 cup shredded cheddar cheese, divided
1-2 cloves garlic, finely chopped
Black pepper to taste

Preheat oven to 350. Brown the sausage in a skillet, crumbling it as finely as possible. Chop the stems finely, and add them, the garlic and the onion to the sausage just long enough to get the onions almost tender. Put mushroom caps on an ungreased cookie sheet. I've found that using an oven-safe wire rack to put the mushrooms on (on top of the cookie sheet) helps keep them from being all drippy cause mushrooms produce a lot of water when they're cooked.

Combine sausage mixture, 3/4 cup cheddar cheese, and cream cheese in a bowl; mix thoroughly. Spoon mixture into mushroom caps, making a heap in each one. Place a pinch of cheddar on top of each heap.

Bake for about 12 minutes, or until the mushrooms are tender.

This recipe is also a good low-carb snack, with less than two carbs per mushroom. If you have leftover stuffing, it makes a great dip for pork rinds or tortilla chips.
Posted by Donna on Wednesday, March 03, 2004 at 04:58 PM
Filed in: Appetizers • ◊ Permalink


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