FAST Stuffed Mmm-Mushrooms
1 package large mushrooms
2 lbs. Italian sausage
1 package cream cheese
Olive oil
Remove cream cheese from the fridge so it can soften.
Remove the sausage from the casing and cook it in a frying or sauce pan until cooked throughout. It’ll look just like ground beef…but will smell better.
Wash and remove the stems from the mushrooms (save them). Drizzle oil on the mushrooms caps, turn them upside down, and cook them on a baking sheet for 5-10 minutes at 350. While they’re cooking, cut the dry end-piece off the stems and discard. Chop up the remaining stem pieces.
Once the sausage is finished, drain and mix with the cream cheese and stem pieces. The mixture should be somewhat thick.
Remove the mushrooms from the oven. Roll the sausage mixture into balls with your hands and then push the balls into the mushroom caps so the mixture will stick (you don’t want the balls to fall off/out of the mushrooms when serving).
Place the mushrooms back in the oven and cook for another 5-10 minutes until the sausage mixture is warmed throughout. Serve hot.
Frank hates mushrooms, but the other kids loved these…especially my biggest kid, Richard. 