Stuffed mushroom make great appetizers, or can be the star for a light meal. I've made them with several different kinds of "stuffing" but this one is a favorite.
The basic stuffing is cream cheese and/or Parmesan with other additions such a sausage, bacon or crab meat; other stuffing can include cheese, spinach and bread crumbs.
8 oz. large (2 inch wide) button mushrooms, about 8
2 to 3 oz. seasoned breakfast or Italian sausage
1/8 cup finely diced onion
1 clove finely diced garlic
2 oz. softened cream cheese
1/8 cup mayonnaise
1/4 cup grated Parmesan cheese,
salt and pepper to taste
Clean mushrooms by wiping with a damp clean cloth or paper towel. Twist and pull, or scoop out stems using a teaspoon or melon ball gadget to hollow out cap. Finely chop stems and set aside.
Over medium high heat, crumble and brown sausage, add diced onions and garlic and cook a few minutes until onions are soft, then add diced mushroom pieces. Saute a few minutes more. Salt and pepper to taste.
Set aside to cool. In a bowl, combine cream cheese and mayonnaise, Stir in Parmesan cheese, then add cooled sausage mixture. With a spoon, smear mixture into of each mushroom cap, making a mound on top.
Mushrooms can now be frozen and baked later, baked and served, or baked, cooled, frozen and reheated later for serving.
Bake at 350 degrees on a cookie sheet for 20 to 25 minutes, or until golden brown. Cool slightly before serving or keep warm until ready to serve. Makes 8 stuffed mushrooms, serves 2 to 4.
As a light lunch or dinner for two serve with a salad or soup, allow 4 per person. As an appetizer allow two per person. Recipe can be doubled or tripled for larger gatherings or a buffet table.
Estimated cost: $3.00 or less.