Sausage Stuffed Mushrooms

homesteadhippy (63)in #homesteading • 6 years ago

Need a quick and easy appetizer for those holiday dinners, or game day? How about these sausage stuffed mushrooms that are full of flavor and will help you keep your keto goals at the same time?

Before coming to live with us, the Frenchman didn't eat a lot of full meals. He was busy with his own thing so much, that he didn't cook for himself. When we would go to visit him, I would make a lot of food that he only needed to reheat and eat. Easy peasy.

As far as the menu for the Frenchman, anything with mushrooms made him happy. Anything with mushrooms STILL makes the Frenchman smile and I am happy to oblige.

Hard to believe that, really. It wasn't that long ago that I couldn't stand mushrooms. Honestly, I don't know if it was the flavor of them or the texture. Either way, I wasn't crazy about them. Until I tried some fried mushrooms in a Japanese hibachi restaurant. That hooked me on fungi and I've been eating them ever since.

These sausage stuffed mushrooms are the perfect example of how mushrooms can be enjoyed, even by those who might not like them otherwise.

Sausage meets mushroom and they fall in love together in a creamy, cheesey filling. It's a party for your tastebuds, in a quick and easy to make appetizer. These stuffed mushrooms can make an easy appetizer, snack, or fat bomb. They also are hearty enough to be a complete meal on their own. Or, you can pair it with a green salad to round out your day.

Why should you eat mushrooms, anyway? Besides being a good source of fiber with low net carbs (1.6 cup raw), they are loaded with other nutrients such as:

copper
niacin
phosphorus
iron
potassium

So, load on up on those healthy mushrooms. If you think you won't ever like them, let me challenge you to try these stuffed mushrooms. They may just change your mind!

Ingredients:

1 pound baby bella mushrooms, whole
1/2 pound ground sausage (I used turkey)
4 ounces cream cheese, softened
1/4 cup parmesean cheese
1/2 teaspoon black pepper
1/2 teaspoon salt

Instructions:

Preheat oven to 400 degrees.
Gently wipe off the mushrooms with a damp towel to remove dirt and grime. Do not rinse, or the mushrooms will get soggy and fall apart.
Carefully remove the stems from the cap, and set them aside. Place caps, open side up on a baking sheet.
In a medium hot skillet, begin to brown the sausage.
Chop the mushroom stems and add to the browning sausage and cook thoroughly.
Using a medium sized bowl, add softened cream cheese, salt, pepper, and cooked sausage and mushrooms.
Beat with a hand mixer until well combined. Add in Parmesean cheese and stir well.
Fill the mushroom caps with the sausage mixture.
Sprinkle a bit more Parmesean cheese on top.
Bake in oven for 10 minutes, then broil the tops for 3 minutes to complete browning of cheese.
Serve hot, but they are also just as good reheated in the oven for 8 minutes the next day.