Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 133.3
- Total Fat: 12.2 g
- Cholesterol: 35.6 mg
- Sodium: 198.0 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 4.9 g
View full nutritional breakdown of Stuffed Mushrooms calories by ingredient
Introduction
I was craving stuffed mushrooms one day, andI didn't like any of the recipes I was finding so I just came up with this one. It's now one of the most requested items for me to bring to parties or just Wednesday night. Also, if there's extra stuffing left it's great as a dip with crackers. Just heat it up with the mushrooms. I was craving stuffed mushrooms one day, andI didn't like any of the recipes I was finding so I just came up with this one. It's now one of the most requested items for me to bring to parties or just Wednesday night. Also, if there's extra stuffing left it's great as a dip with crackers. Just heat it up with the mushrooms.Number of Servings: 24
Ingredients
-
1 large package of large mushrooms
1 lb of regular pork sausage
1 bunch scallions/green onions chopped
1 8 oz package of cream cheese-room temerature
A dash of Worchestershire sauce (however much you want)
A dash of smoke flavoring (again to your taste)
Melted butter to brush on mushrooms
A dash of garlic bread seasoning
Directions
Pop the stems out of the mushrooms and wash them. Let them sit to dry while you make the stuffing.
In a frying pan, on med-high heat, cook the sausage breaking it up as it cooks. (Just like if you were cooking ground beef for tacos). While it's cooking add your Worchestershire sauce and smoke flavoring. I don't like too much or it over powers the rest of the flavors.
Once the sausage is cooked turn off the heat and add the scallions/green onions. Stir them in.
In a bowl put your cream cheese in first, then pour the meat mixture on top. Stir it all together. Set aside.
In a baking dish large enough for your mushrooms brush the bottom lightly with some of the melted butter. Also it will need to be able to hold liquid b/c the mushroom release a lot of it.
One thing I hate about other stuffed mushrooms is when they are baked they get all dry and shriveled and it doesn't look very appealing, also it changes the texture of the mushroom. So, I brush the mushrooms with melted butter, and for a little extra flavor I add a dash or two of garlic bread seasoning.
Brush each mushroom with butter, and fill with the stuffing mix. This mix is so good I heap it on top of the mushrooms.
Bake at 375 for about 15-20 minutes. Until the mushrooms are cooked.
Enjoy!
Serving Size: Abou 24 large mushrooms
Number of Servings: 24
Recipe submitted by SparkPeople user LACEAMACE1.
In a frying pan, on med-high heat, cook the sausage breaking it up as it cooks. (Just like if you were cooking ground beef for tacos). While it's cooking add your Worchestershire sauce and smoke flavoring. I don't like too much or it over powers the rest of the flavors.
Once the sausage is cooked turn off the heat and add the scallions/green onions. Stir them in.
In a bowl put your cream cheese in first, then pour the meat mixture on top. Stir it all together. Set aside.
In a baking dish large enough for your mushrooms brush the bottom lightly with some of the melted butter. Also it will need to be able to hold liquid b/c the mushroom release a lot of it.
One thing I hate about other stuffed mushrooms is when they are baked they get all dry and shriveled and it doesn't look very appealing, also it changes the texture of the mushroom. So, I brush the mushrooms with melted butter, and for a little extra flavor I add a dash or two of garlic bread seasoning.
Brush each mushroom with butter, and fill with the stuffing mix. This mix is so good I heap it on top of the mushrooms.
Bake at 375 for about 15-20 minutes. Until the mushrooms are cooked.
Enjoy!
Serving Size: Abou 24 large mushrooms
Number of Servings: 24
Recipe submitted by SparkPeople user LACEAMACE1.