Sausage Stuffed Mushrooms

Oh my these were so good! 

   You have to make 'em! 

Colt and I assembled these little beauties before yesterdays Seahawks game and they didn't last long.

Even Lorna the proclaimed mushroom hater ate way more then her fair share.

When she was little she insisted on the fact she hated mushrooms so I would add them to things like a brown rice and shiitake mushroom soup and tell her they were calamari..

She gobbled the mushrooms right up.. Ha..Ha.. 

I'm probably a little bit evil when it comes to food.

 I've converted several of the kids friends to eating more then spaghetti noodles with butter with the simple explanation that to have dinner at our house you have to try a bite of everything.

One of L.J.'s friends still laughs when he has dinner at our house because he discovered he loves salmon..

Ok any who back to the mushrooms...

Colt had set a few mushrooms aside because the boys were at their friends house playing. 

So when they returned they were rather disappointed when they couldn't find the Sausage Stuffed Mushrooms he set aside for them. 

Fast forward about 10 minutes and Colt grabs the leftover Stuffed Mushrooms and proclaims he's eating the last of the mushrooms since the boys didn't eat them.

 Lorna and I both yell no at the same time and say, "The boys were searching all over for those."

 He had these little delicacies  hidden in the microwave, sneaky, sneaky..

Mas devoured the last of 'em.

These were so good I'm about to go out on a huge limb and say these were the best Stuffed Mushrooms I've ever had!

We've ate a lot of stuffed Mushrooms over the years and we all agreed these were over the top good.

Wash the dirt off your mushrooms well.

I rinse my mushrooms under water, I know there's a lot of controversy over how to wash mushrooms but my life doesn't consist of enough time to hand wipe every mushroom with a damp paper towel.

That's just the honest truth! 

Remove the stems from the mushroom caps and reserve half of the stems.

We used cremini mushrooms but button mushrooms would work well also.

Place mushroom caps on a baking sheet and set aside.

Chop reserved mushroom stems until fine.

Mince 1/4 of a onion and 2 cloves of garlic.

Brown Sweet Italian Sausage. Add chopped mushroom stems, onion, garlic, sage, rosemary and thyme.

Stir well and cook until onion starts to lightly caramelize. 

Add sausage mixture to a bowl and cream cheese....

Parmesan Cheese....

Grated Mozzarella...

and Panko bread crumbs...

Stir until well incorporated. Colt used his hands to combine the mixture.

Fill mushrooms with sausage mixture making sure to make a large rounded top. Bake in a 400 degree oven for 15-20 minutes or until heated through and tops are lightly brown.

When done they will have a nice golden brown top and toasty warm on the inside.

Make sure to give them a few minutes to cool off so you don't burn your mouth.

I think I need to go buy more mushrooms I'm already missing these gorgeous little gems! 

Sausage Stuffed Mushrooms

Recipe by Serena Bakes Simply From Scratch

Sausage Stuffed Mushrooms filled with sausage, panko bread crumbs, cream cheese, mozzarella cheese, and parmesan cheese. These are so good and highly addictive. Recipe includes step by step instructions with photos.

Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Yield: 32 Stuffed Mushrooms

Calories per serving: 82
Fat per serving: 4

Ingredients

• 32 whole Mushrooms (Either Cremini or Button)
• 1/2 pound Ground Sweet Italian Sausage
• 1/4 whole Onion, Finely Minced
• 2 cloves Garlic, Minced
• 1 teaspoon Fresh Sage or Dried
• 1 teaspoon Fresh Thyme or Dried
• 1 teaspoon Fresh Rosemary or Dried
• 2 ounces Cream Cheese, Softened
• 1/2 cup Grated Parmesan Cheese
• 1/2 cup Grated Mozzarella Cheese
• 1/2 cup Panko Bread Crumbs

Cooking Directions

1. Preheat oven to 400 degrees.
2. Wash mushrooms and remove stems from cap. Set caps on a baking sheet and set aside.
3. Chop half of mushroom stems finely.
4. In a large saute pan brown sausage over medium high heat.
5. Add mushroom stems, onion, garlic, sage, thyme and rosemary. Cook until onions start to caramelize.
6. Remove sausage from heat to a medium sized bowl. Add cream cheese, parmesan cheese, mozzarella cheese and panko bread crumbs. Stir until well incorporated.
7. Heap sausage filling into mushroom caps making a nicely rounded top.
8. Bake stuffed mushrooms for 15-20 minutes or until tops are lightly browned and heated.