Everyone loves a good appetizer - especially me. With football season winding down and Super Bowl parties on the horizon, we need to start exploring some new recipes. And there’s nothing like a great appetizer recipe that can be brought to any gathering.
Dips and salads are perfect for the spring and summer months but what about fall and winter when it’s chilly outside? I absolutely love Sausage Crostinis - a recipe by Jimmy Dean. These are served on nicely toasted french bread which of course, has gluten! I decided to blend a couple of recipes together and see if a similar mixture would be tasty in a stuffed mushroom dish. BINGO. The perfect for a cold weather app. Not only are these easy to make, but they reheat well and can be prepared ahead of time. What more could you ask for? Cheese & Sausage Stuffed Mushrooms recipe listed below!
Cheese & Sausage Stuffed Mushrooms
2-3 lbs white capped mushrooms
8 oz cream cheese, softened
½ cup red pepper, diced small
¼ cup green onion, diced small
1 ½ cups Italian blend OR mozzarella cheese
2 teaspoons dried basil
2 lbs pork sausage
6 Tablespoons butter, melted.
Preheat oven to 350 degrees.
Wipe mushrooms clean with a damp cloth and separate tops from the stems. (You may keep all or half of the stems for sausage mixture. You would saute these while you cook your sausage)
Mix together your softened cream cheese, red pepper, green onion, shredded cheese, and basil. Set aside.
Begin cooking sausage in skillet on medium heat. When sausage is cooked through drain all fat and add to cream cheese mixture. Mix thoroughly.
Begin brushing mushrooms with melted butter and place top side down in 9x13 baking dish.
Fill each mushroom with cream cheese mixture and bake for 35-45 minutes or until mushrooms are darker in color and fully cooked.
Take out of pan and arrange on platter or another clean baking dish. Be sure to serve warm!