Big Mountain Mushrooms

  • Servings: 8-12
  • Difficulty: easy
  • Print

Credit:Ā Siam Rimmer

Ingredients

  • 24 Fresh Mushrooms
  • ½ lbs. of Sausage
  • ¼ Cup of Italian Bread Crumbs
  • 1 8oz Package of Cream Cheese
  • 2 Gloves of Minced Fresh Garlic
  • ¼ Cup of Grate Parmesan Cheese
  • ¼ Cup Diced White Onion
  • ¼ Cup of Melted Butter
  • ¼ tsp. Pepper

Directions

  1. Pre-heat Oven to 350 degrees. Ā Rinse off all mushrooms and remove the bottom stem. Take a spoon and remove the brown sleeves under mushroom set aside on paper towel. Ā 
  2. In a small frying pan add the sausage, minced garlic, onion cook. Ā When sausage is cook strain off the fat and set aside to chill. Ā 
  3. In a bowl combine the Cream Cheese, Parmesan Cheeses, Italian Bread Crumbs, melted butter and pepper and cream and combine well. Add the cool sausage mixture and combine with cheese mixture. Ā 
  4. Take a mushroom and stuff a 1ā€ round ball of the sausage mixture into the bottom of the mushroom. Ā When all mushrooms are stuffed place in casserole pan and cook for 25 minutes and serve on plate.

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