Sausage Stuffed Mushrooms

By srumbel

I made these mushrooms probably 3 times over the holidays, and I am dying to make them again for Super Bowl. Little bites like this are the perfect party appetizer, in my opinion. Easy to make, easy to serve, easy to eat!
from lovegrowswild.com

Ingredients

• 16 ounces white button mushrooms
• 1/4 pound mild pork sausage
• 1/4 cup onion, finely chopped
• 3 cloves garlic, minced
• 4 ounces cream cheese
• 1/3 cup Parmesan cheese, grated
• salt and pepper to taste

Preparation

Step 1

Clean the mushrooms with a damp paper towel and pull out the stems. Finely chop ¼ cup of the mushroom stems and set aside.
In a large skillet, brown and crumble the sausage until cooked through. Transfer to a plate to cool.
Add the onion, garlic, and ¼ cup of reserved mushroom stems to the same skillet and cook 4 minutes on medium-low heat. Season with salt and pepper to taste and remove from heat.
In a large bowl, combine the cream cheese and Parmesan cheese. Add the cooled sausage and mushroom stems and stir to combine.
Preheat oven to 350ºF. Use a small spoon to scoop the sausage mixture into the cavity of each mushroom. Place the mushrooms on a baking sheet and bake for 20-25 minutes until the tops of the mushrooms just start to brown.