- 4
- 15 mins
- 40 mins
Ingredients
- 24 oz, white button mushrooms
- 1/3 lb pork sausage (regular or hot)
- 1/2 medium onion, finely diced
- 4 cloves garlic, finely minced
- 8 oz cream cheese
- 1/2 cup grated parmesan cheese
- 1/3 cup shredded cheddar cheese
- 2 tsp Cajun seasoning
- OPTIONAL GARNISH: Green onions or parsley (don't add until after the stuffed mushrooms are baked or the garnish will burn)
Preparation
Step 1
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool. Drain most of the oil from the pan. Add onions and garlic to the same skillet; cook for 2 minutes. Add Cajun seasoning and stir well. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese, parmesan cheese and cheddar cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mount over the top.
Bake at 350 for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with green onions or fresh parsley.