Sausage Stuffed Mushrooms II Recipe
Pork and cream cheese provide a flavorful, creamy stuffing for cute little mushroom caps.
Filled with hot Italian sausage and topped with Parmesan cheese, these stuffed mushrooms are always the hit of the party.
Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.
A classic favorite stuffed mushroom is taken to new heights by wrapping in a slice of bacon. Simple, but will melt in your mouth!
I made these for my boyfriends birthday. All his friends said they were just like something their moms made when they were little. They ate them all before they were even a comfortable temperture to try. I would like to try the suggestions of using the mushroom stems in the mix, or other veggies, but this already makes an uneven ratio of filling to caps. I'll make it a point to search for bigger mushroom or buy more small ones next time. Delicious!
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
This appetizer features fresh mushroom caps stuffed with a mixture of sausage and blue cheese.
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