Sausage and Cheese Stuffed Mushroom Recipe

Mmmmm. Stuffed ‘shrooms.  I was assigned the task of bringing an appetizer to my mom’s birthday dinner last week and knowing that we were having lasagna for the main course, I knew these Italian sausage stuffed mushrooms would be perfect.

Ingredients Needed:

• 1 lb Italian Sausage
• 3 Packages of Fresh Mushrooms (big caps would be best)
• 12 oz Shredded Mozzarella, Cheddar and Romano
• 3 Gloves Chopped Garlic
• 4 Green Onions
• Italian Seasoning

First, clean mushrooms and remove stems from cap.  Place caps bottom-side-up in baking pan.

Brown 1 lb of sausage in frying pan.

Finely chop one cup of the mushroom stems.

Add chopped mushroom stems and chopped garlic to browned sausage, along with Italian Seasonings.

Once sausage is cooked, drain if necessary then add cheese, garlic and green onions.  I made my mushrooms low-carb by not putting in breadcrumbs but if you want to add them, do it now.

Form the sausage and cheese mixture into a ball and stuff a heaping amount into each mushroom cap.  I would get bigger mushrooms next time, I think it would hold the stuffing better.  There is likely to be extra sausage and cheese mixture, just throw it into a ramekin and bake alongside the mushrooms.

Bake at 350′ for about 20 minutes or until browned.

Enjoy!