Categories: Appetizers

Ingredients

• 24 whole fresh mushrooms
• 1/2 lb. ground sausage
• 1 tablespoon minced garlic
• 1 8 ounce package cream cheese, softened
• 1/4 cup grated parmesan-romano cheese
• 1/4 cup dried Italian seasoned bread crumbs
• 1/4 cup chopped onion
• 1/4 cup melted butter
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper

Directions

1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Rinse mushrooms, then dry with a paper towel. Break off stems, then chop into extremely fine pieces, discarding tough end of stems.

2. Cook sausage, breaking into small crumbles. Remove to a paper towel lined plate to cool. Drain all but 2 tablespoons of the fat from the pan. Heat pan to medium high and add mushroom stems and onion. Fry until the moisture has disappeared, then add the garlic. Cook for one minute, making sure that the garlic doesn’t burn. Remove pan from heat and set aside to cool.

3. When mushroom mixture is no longer hot, stir in the cream cheese, sausage, parmesan-romano cheeses, black pepper, cayenne pepper, and bread crumbs. Dip each mushroom cap in melted butter, then fill cap with sausage – cream cheese mixture. Arrange filled mushrooms on prepared baking sheet.

4. Bake for 30 minutes, or until sausage – cream cheese mixture is slightly browned.

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