Stuffed Mushrooms
Total Recipe Yield: 30-40 mushrooms
Portion Size: 5 mushrooms
Vegan:
LO Vegetarian:
Contains Pork:۱
Contains Alcohol:
Ingredients
- 30-40 mushrooms crimini, white or baby bella work nicely.
- 3 pkgs of Jimmie Dean Sausage, 1 regular, 1 maple and 1 sage
- 2 tablespoonWorcestershire sauce
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 1/4 cup butter
- Olive oil
- Pepper
Directions
- Preheat oven to 350
- Combine all 3 pkgs of sausage in a bowl
- Add Worcestershire sauce and set aside
- Clean your mushrooms and pull off the stems, set the caps in a rectangular casserole pan with enough olive oil to lightly coat each cap
- Chop the stems and sauté them in butter with the onion and garlic. Do not burn the garlic.
- When the stems are tender and the onion is translucent add this to the sausage mixture. Add salt & pepper to taste.
- Use your hands and mix everything together thoroughly.
- Make a small ball of sausage (about 1-2 tablespoon) and stuff it into each cap. Any leftover mixture can be made into meatballs.
- Place the caps into the oven approximately 30min they are done when they are brown all the way through.
- Keep them warm in a slow cooker for guests.
Why did you choose to submit this recipe?
"I first came across this recipe at a party. I NEVER liked mushrooms until I tried them like this. This recipe made me fall in love with mushrooms. It is a family favorite and is also one of Lily’s favorites. When I offer to make these for dinner it is always a resounding “Yes”. It is the one dish always requested for family get togethers. I would love for my daughter to have a little surprise taste of home while she is away at college." -Ѳ鲹ٳ