Monday, May 13, 2013

Sausage Stuffed Mushrooms

I have been going through my mother-in-law's (Connie) recipe boxes.  I have been focusing on the recipe cards that look like they have have been used a lot.  You know the ones with the finger prints, bent edges, and food stains.  Gross I know, but I can feel the love on them!  This one took me by surprise because my MIL doesn't like mushrooms at all!  I can't believe she would even have this recipe, let alone it look like one that got used a bunch.  These are so simple, but taste OH SO GOOD!
These mushrooms can be served as an appetizer or as a main dish just adjust the ingredients as necessary.


  • About 15 Whole Mushrooms
  • 2 Tablespoons Seasoned Bread Crumbs
  • 1/2 Pound of Sausage
  • 1/2 Cup Mozzarella Cheese
Brown the sausage and remove meat from skillet and place in a small colander to drain the excess grease.  While sausage is cooking remove stems from mushrooms.  Be careful to keep the cap in tact.  Place mushrooms in baking dish.  
Chop stems in to tiny pieces.  Place mushroom pieces in skillet.  You don't have to clean the skillet, what ever drippings were left in the skillet will help to cook the mush room pieces.  Cook for about a minute over medium heat.
 Preheat oven to 375.  Add the sausage back into the skillet.  Mix the mushrooms and sausage together.  Turn heat to low.  Add in the bread crumbs one tablespoon at a time.  This will help the mixture stick together a little bit.
 Add in 1/4 cup of Mozzarella.  Stir to combine all ingredients.
 Fill each mushroom cap with the sausage mixture and place in baking dish.
Top with remaining 1/4 cup of Mozzarella and bake for about 10 minutes.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

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