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Sausage Stuffed Mushrooms

Posted By Brooke On December 30, 2010 @ 2:06 am In Appetizers,Party Food and Ideas | 8 Comments

I made three people who hate mushrooms eat these today. I didn’t even feel bad about it. I’m like the seventh merry murderess of the Cell Block Tango. Cold, heartless, ridiculously sexy in fishnet stockings (okay, maybe not the last one).
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Would you believe that even the most hard-core mushroom haters were actually found guilty of liking this recipe? Well, of course they were. This is the dang tastiest way to eat a mushroom.
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In response, I withheld dramatics. Stopped myself from speaking unkind words like, “I told you so,” or “you’re mama dun’nt know how to stuff a mushroom,” I just straddled a kitchen chair and sang the first thing that came out.

Pop! Six! Squish! Uh-uh, Cicero, Mushrooms!

If you’d have been there. If you’d have seen it. I betchya you would have done the same.

{Jazz hands.}

Sausage Stuffed Mushrooms

No, they aren't healthy. But, if you're looking for a quick, simple appetizer that won't live long on a party serving tray, this is the recipe for you. Soft white mushrooms are filled with a sausage & cream cheese mixture, topped with spiced panko breacrumbs, then baked until the mushrooms are tender with a crispy crust.

Ingredients:

12-16 medium mushrooms
1/2 pound ground pork sausage
1 garlic clove, crushed
4 ounces cream cheese
1/2 teaspoon fresh thyme or sage, chopped
2 tablespoons butter
1/4 cup panko breadcrumbs
1 tablespoons parmesan cheese
Pinch red pepper flakes
Salt & Fresh ground pepper ( I used a peppercorn melange)

Directions:

Thoroughly clean the mushrooms by running them under cold tap water. Pull the stems carefully out of the bottoms of each mushroom. Discard the stems and gently pat the mushrooms dry with a paper towel. Place the mushrooms in a baking dish that has been sprayed with a light coat of nonstick cooking spray.
In a medium saucepan, brown sausage, then drain well before returning to saucepan over medium heat. Add the crushed garlic, thyme or sage, and cream cheese to the mixture. Stir just until the cream cheese is soft & creamy and well mixed in with the sausage. Spoon teaspoon sized amounts of the sausage mixture into the center of each mushroom.
In a small bowl, melt butter. Stir in panko crumbs, parmesan, red pepper flakes, salt, and ground pepper. Spoon mixture atop the sausage mixture in each mushroom. Bake in an oven preheated to 400 degrees for 18-20 minutes, or until breadcrumbs are golden brown. Cool for 5-10 minutes before serving. Enjoy!

Don't have sausage in the house? Try this recipe with 1/4 cup of bacon bits in place of the sausage!


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