Susan's Stuffed Mushrooms

1. 1

   Remove stems from mushrooms and dice stems; set aside.

2. 2

   In large skillet brown sausage.

3. 3

   With slotted spoon remove meat and drain on paper towel.

4. 4

   Remove all but 2 tablespoons of meat drippings.

5. 5

   In hot drippings over medium heat cook diced stems until tender, about 10 minutes stirring often.

6. 6

   Remove skillet from heat and add sausage, cheese and bread crumbs and stir until well blended (will be thick).

7. 7

   Allow mixture to cool enough to be handled and fill mushroom caps being careful not to break the mushroom cap.

8. 8

   Place in ungreased baking pan and bake for 15 minutes.

9. 9

   Note: You may add any additional seasoning to meat you like!

10. 10

    I add this mixture to my meat:.

11. 11

    1tsp onion powder.

12. 12

    1 tsp season salt.

13. 13

    2 tbsp of chopped garlic (or 1 tbsp of garlic powder).

14. 14

    Dash or 2 of crushed red pepper flakes.

15. 15

    Salt and pepper to taste.

16. 16

    And I top each cap with a dab of cheese.

17. 17

    You can make ahead and keep in fridge until ready to cook.

* Per serving · 4 servings · Values may vary.

No additional tips available.