I love how simple and delicious stuffed mushrooms are. They make a perfect appetizer, party food, or heat up extras for a quick lunch.
- 1 pound white button mushrooms
- 8 oz. cream cheese
- 1 pound ground pork sausage
- salt and pepper to taste
- 4 Tbs. butter
Brown sausage in a skillet with butter for just a few minutes. While the sausage is cooking, remove stems from the mushrooms. Melt a bit of butter and glaze the mushrooms to keep the from drying out. Once the sausage is ready, mix together the cream cheese, sausage, salt and pepper, remaining butter, and, if you want, break up the stems from the mushrooms. With a spoon, fill each upside down mushroom cap with the filling. On a cookie sheet, bake the filled mushrooms for about 12 minutes, or until golden brown.
This recipe makes however much you need. I just grabbed a bag of mushrooms, and I had left over filling.