Sausage & Cream Cheese Stuffed Mushrooms
Sausage & Cream Cheese Stuffed Mushrooms

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, sausage & cream cheese stuffed mushrooms. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Sausage & Cream Cheese Stuffed Mushrooms is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Sausage & Cream Cheese Stuffed Mushrooms is something that I have loved my whole life.

To begin with this recipe, we must 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.

The ingredients needed to make Sausage & Cream Cheese Stuffed Mushrooms:
  1. Make ready 1.5 lbs white or crimini mushrooms (about 24 midsize)
  2. Take 1/2 cup water
  3. Get 1 lb breakfast sausage
  4. Get 1 (8 oz) block cream cheese - cubed
  5. Prepare 2 tbs mayonnaise
  6. Prepare 1/2 tsp dried thyme
  7. Make ready 2 tbs chopped green onions
  8. Take 2 cups shredded cheddar

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Instructions to make Sausage & Cream Cheese Stuffed Mushrooms:
  1. Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap.
  2. Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F.
  3. 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.
  4. 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.
  5. 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.
  6. Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap.
  7. 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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