Blue Ribbon Stuffed Mushrooms

1. 1

   Brown pork sausage and crumble well.

2. 2

   Drain sausage from skillet leaving a thin coating of oil behind and saute chopped onions until slightly wilted.

3. 3

   Return sausage to pan with onions and add cream cheese.

4. 4

   Over low heat stir sausage, onions, and cream cheese until well blended.

5. 5

   Remove stems from mushrooms and stuff each mushroom cap with the mixture.

6. 6

   Top with parmesan if desired.

7. 7

   Bake at 350u00b0F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.

8. 8

   Note: Saute mushroom stems and use any leftover filling in an omelette.

* Per serving · 4 servings · Values may vary.

No additional tips available.