- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 117.1
- Total Fat: 9.9 g
- Cholesterol: 21.7 mg
- Sodium: 143.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g
Exotec's Cream Cheese Stuffed MushroomsSubmitted by: EXOTEC
IntroductionMushrooms stuffed with cream cheese mixture. Mushrooms stuffed with cream cheese mixture.
2 16-oz packages of large mushrooms, with stems
(about 20 pieces, total)
1 c Jimmy Dean Sausage Crumbles
2 oz cream cheese with onion and chives
1 serving cup of Minute Ready-to-Eat brown rice
10 T butter
1 T coconut oil
1/2 c shredded colby-jack cheese
other ground meats;
other flavors of cream cheese;
other type of shredded cheese, or the granular parm-romano mix;
you could eliminate the shredded cheese and instead use prepared herb stuffing or seasoned bread crumbs, either one tossed with the pan juices from the sausage and mushroom saute (instead of putting that liquid in the stuffing mix).
You will likely have a bit of stuffing mix left over (I ended up with about 1/2 cup).
Finely dice the stems and set both aside.
Brown the sausage crumbles in a skillet.
Add the diced stems and saute until softened.
Cook the rice cup according to package directions.
Combine the sausage and mushrooms in a mixing bowl with 2 oz. of flavored cream cheese and the rice cup. Mix well.
In the skillet used previously, heat about 1 T coconut oil (you can use whatever oil you prefer). I used a non-stick pan, so if yours is not you may have to increase the oil.
Add the cleaned mushroom caps in a single layer to the heated pan, stem-side up. Place a scant 1/2 teaspoon of butter in each cap. Heat over medium heat until the cap tops turn golden.
Turn over. Allow them to steam-saute in the butter until just tender. Remove to a plate.
After a few minutes, pour the accumulated juices from the plate into the stuffing mix. Stir well.
Heat oven to 400°F.
Fill each mushroom cap with as much stuffing mix as you can get in it. It will be heaped up! Sprinkle a few shreds of colby-jack on each one.
Bake stuffed caps about 10 minutes, or until cheese melts. Allow to cool a few minutes before serving - they like to fall apart!
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user EXOTEC.