Stuffed Mushrooms

By Eheyne1

Ingredients

• 1 1/2 lb pkg medium mushrooms
• 1 tsp minced garlic
• 8 oz bulk breakfast sausage
• 3 oz cream cheese
• 1/2 tsp 4/S
• 2 scallions, sliced
• 1/4 tsp brady street cheese sprinkle
• 5 slices mozzarella cheese
• 1/4 tsp freshly ground pepper
• 1/4 tsp rubbed sage

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD THE SAUSAGE, 4/S, PEPPER, SAGE, AND GARLIC AND COOK UNTIL NICELY BROWNED, ABOUT 7 MINS TOTAL. WHILE THE SAUSAGE IS COOKING, WASH THE MUSHROOMS AND LEAVE THEM SLIGHTLY DAMP. REMOVE THE STEMS, DICE THEM AND ADD THEM TO THE SAUSAGE FOR THE FINAL 2 MINS COOKING TIME.
REMOVE FROM HEAT, PLACE IN LARGE BOWL, DRAINING THE EXCESS FAT, IF THERE IS ANY, DEPENDING ON THE SAUSAGE YOU CHOOSE. ADD CREAM CHEESE, CHEESE SPRINKLE, AND SCALLIONS THEN MIX WELL. BRUSH MUSHROOM CAPS ON THE OUTSIDE WITH OLIVE OIL, THIS WILL KEEP THEM MOIST DURING COOKING AND THEY WILL TURN GOLDEN BROWN.
FILL MUSHROOM CAPS TO HEAPING WITH THE SAUSAGE MIXTURE, 1 ½-2 TSP FILLING SHOULD DO IT, AND PLACE ON A BAKING SHEET. CUT MOZZARELLA SLICES INTO SMALL PIECES AND PLACE OVER EACH MUSHROOM.
BAKE AT 350 DEGREES FOR ABOUT 20 MINS OR UNTIL LIGHTLY BROWNED.