8 ounces mushroom -- white button 4 ounces cream cheese 1/2 pound pork sausage -- breakfast roll sausage 4 ounces shredded cheddar cheese -- finely shredded, optional 1/4 teaspoon salt and pepper 4 cups water 2 tablespoons lemon juice
How to Prepare: Preheat oven to 350f.
Wash mushrooms and remove stems. Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes - then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done - about 10 minutes. Let cool. Chop mushroom stems. Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.
Divide the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.
I get about 10 mushrooms per 1/2 lb.
*You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake.