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We hope you got insight from reading it, now let’s go back to sausage & cream cheese stuffed mushrooms recipe. You can cook sausage & cream cheese stuffed mushrooms using 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Sausage & Cream Cheese Stuffed Mushrooms:
- Use 1.5 lbs white or crimini mushrooms (about 24 midsize)
- Provide 1/2 cup water
- Get 1 lb breakfast sausage
- Use 1 (8 oz) block cream cheese - cubed
- You need 2 tbs mayonnaise
- Provide 1/2 tsp dried thyme
- Prepare 2 tbs chopped green onions
- Use 2 cups shredded cheddar
Instructions to make Sausage & Cream Cheese Stuffed Mushrooms:
- Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap.
- Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F.
- Heat a large skillet over medium heat. Add sausage. Cook until browned breaking up to a fine crumble. Sprinkle with thyme and add minced mushroom stems about half way through cooking.
- Drain fat off sausage. Return to skillet over low heat. Stir in cream cheese and mayo until well blended. Add green onions. Gently stir to combine. Taste, add salt & pepper if desired. Let stuffing cool 15 minutes.
- Once cool, transfer to a gallon size ziploc bag. Squeeze out air and seal. Cut off one lower corner. Now you have a homemade piping bag.
- Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap.
- Top mushrooms with shredded cheese. Cover dish with foil. Bake covered 20 minutes. Remove foil. Bake 15 minutes more. Garnish with additional green onions for serving if desired. Enjoy!
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