These last about 10 minutes max when I serve them during football season. They are so good and so easy to grab and pop in your mouth. Be prepared to make a large batch, they will go quickly. You can tweak this recipe by substituting sausage for canned crab. Yum!
Photo by www.johnsonville.com
1 lb Jimmy Dean’s or Johnsonville breakfast sausage.
1 lb mushroom caps
8 oz package cream cheese (softened at room temp – easier to stir)
1 cup chopped green onion
1/2 – 3/4 cup grated Parmesan cheese
Shredded cheddar cheese
Optional: 1/2 cup Italian style dry bread crumbs
Heat oven to 350 degrees.
Cook sausage in a saute pan. While that cooks, use a spoon to scoop out the innards of the mushroom caps. This can be a pain, but once you get a rhythm, it goes pretty fast. Make sure you remove enough to make a nice “bowl” for our sausage mixture.
Drain sausage and dump into a large mixing bowl. Add cream cheese, Parmesan cheese, green onions, and stir together. Feel free to add salt and pepper to taste, but the breakfast already has a lot of flavor. If you like your mixture to be more dense, go ahead add Italian style bread crumbs at this point.
Line a greased cookie sheet with your mushrooms caps. Use a spoon to scoop out enough sausage mixture to fit inside of our mushroom cap bowls. How much you put in is up to you. If you have a lot of mushroom caps, be conservative with your scoops. You can always add more on top of you have any mixture leftover.
Sprinkle the cheddar cheese over the top of all the of the stuffed mushrooms.
Heat in the oven at 350 degrees for about 15 minutes or until the cheese is melted over the top and the mushrooms are tender.