With the holiday season quickly approaching, here is a recipe to pull out and share. Whether it is the neighborhood open-house potluck, the PTA-sponsored parent-teacher conference meal, or having friends over for an evening of fun, this hot appetizer will not disappoint.
Stuffed Mushrooms
1 lb. fresh & large mushrooms
1 lb. pork mild sausage
4 oz. cream cheese
1/4 onion, finely chopped
1/4 c. stuffing mix (Pepperidge Farm brand is great)
Garlic salt
1/4 tsp. Worcestershire sauce
Remove stems from mushrooms by carefully twisting the stem. Save about 10 stems and chop. Brown sausage, add chopped onions and stems. Add cream cheese and stuffing mix; season with garlic salt and Worcestershire sauce. Stuff each mushroom cap with a spoonful of the mixture. Bake at 350°F in a 9x13 baking dish until water starts to come out of the mushrooms (about 10 minutes). Serve warm.
Stuffed Mushrooms
1 lb. fresh & large mushrooms
1 lb. pork mild sausage
4 oz. cream cheese
1/4 onion, finely chopped
1/4 c. stuffing mix (Pepperidge Farm brand is great)
Garlic salt
1/4 tsp. Worcestershire sauce
Remove stems from mushrooms by carefully twisting the stem. Save about 10 stems and chop. Brown sausage, add chopped onions and stems. Add cream cheese and stuffing mix; season with garlic salt and Worcestershire sauce. Stuff each mushroom cap with a spoonful of the mixture. Bake at 350°F in a 9x13 baking dish until water starts to come out of the mushrooms (about 10 minutes). Serve warm.
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