Stuffed Mushrooms with Sausage and Cream Cheese

Stuffed mushrooms are a classic party appetizer that is always a crowd-pleaser. They are easy to make and can be customized to your liking. This recipe for stuffed mushrooms with sausage and cream cheese is a simple and delicious way to enjoy this classic dish.

The origins of stuffed mushrooms are murky, but they are thought to have originated in Italy in the early 19th century. The first recorded recipe for stuffed mushrooms appeared in a cookbook published in 1825. Stuffed mushrooms quickly became a popular dish in Italy and France, and they were eventually brought to the United States by Italian and French immigrants in the late 19th century. Stuffed mushrooms were a popular dish in the United States during the early 20th century, and they remain a popular appetizer today.

Prep time: 15 | Cook time: 20 | Serves: 6

Ingredients

• 12 large mushrooms
• 6 ounces ground pork sausage
• 1/2 cup cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove stems from mushrooms and finely chop. Set aside.
3. In a large skillet, brown sausage over medium heat. Drain off any excess grease.
4. Add chopped mushroom stems, onion, and bell pepper to the skillet and cook until softened.
5. Stir in cream cheese, cheddar cheese, garlic powder, and salt. Cook until well combined.
6. Fill mushroom caps with sausage mixture.
7. Bake for 15-20 minutes, or until mushrooms are tender and filling is bubbly.
8. Serve hot or at room temperature.

Why It Works

• The combination of sausage, cream cheese, and cheddar cheese creates a rich and flavorful filling.
• The chopped mushroom stems add a bit of texture and umami to the filling.
• The mushrooms are roasted until tender and juicy, and the filling is bubbly and melted.
• This recipe is easy to make and can be customized to your liking.