Friday, June 19, 2009

Stuffed Mushrooms

Okay, so I kinda stole this recipe from my aunt, but it is so yummy! I did mine a little bit different, but they still turned out delicious. My husband and I LOVE these stuffed mushrooms! I normally make this with the smaller white stuffing mushrooms, but this time I wanted to make it more of a meal instead of an hors d'oeuvre. So, I used Baby Portabella caps. They were so delicious with the filling! I think I'll make them like this all the time! For most of my recipes that call for cream cheese, I use neufchatel instead because it has 1/3 less fat. But, you can use regular cream cheese if you like. I just served mine over some wild rice, and it was super filling! I was full after one mushroom! :) 

5 to 6 Baby Portabella caps*
1 lb breakfast sausage*
1 pkg (8 oz) Neufchatel (or Cream Cheese)
1/2 cup green onions, finely chopped
1 tsp (2 cloves) minced garlic

Preheat oven to 350 F. Spray a 9 x 13 inch baking dish with non-stick spray, and set aside. Clean mushroom caps by wiping with a damp paper towel. Make sure to remove any stems that are left on the mushrooms. Place mushrooms open side up in the baking dish. Cook sausage in a skillet over medium-high heat until browned. Add garlic and onions and cook another 1 to 2 minutes. Reduce heat to medium, and add neufchatel or cream cheese. Stir until cheese is soft, melted and combined well with other ingredients. Remove from heat. Spoon sausage mixture into mushroom caps, patting down to make sure it is "stuffed". You will probably have leftover sausage mixture. Bake in oven at 350 F for about 20 minutes. Recipe makes about 6 big stuffed mushrooms or 12 smaller sized mushrooms. 

*Note: The name "Baby Portabella" or "Baby Bella" is misleading. The ones I found were a much larger size than the white mushrooms that I normally get. You could also use regular Portabella mushrooms if you want an even bigger mushroom! I prefer to use the Owens Hot breakfast sausage since it adds a little "zing", but you can use regular breakfast sausage or even Italian sausage if you like. You can serve these big mushrooms over rice or some yummy steamed vegetables. I bet it would taste delicious over cooked spinach too! I have also used this same sausage mixture to stuff Bell Peppers, and it tastes just as delicious! :) Enjoy!


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