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Sausage & Cream Cheese Stuffed Mushrooms
Sausage & Cream Cheese Stuffed Mushrooms

Before you jump to Sausage & Cream Cheese Stuffed Mushrooms recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Cold water fish are great for eating if you are wanting to beat back depression. Wild salmon, herring, mackerel, trout, and tuna are all rich in omega-3s and DHA. DHA and omega-3s are two things that really help the grey matter in your brain work a lot better. It’s true: eating a tuna fish sandwich can seriously raise your mood.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try some of these tips instead.

We hope you got benefit from reading it, now let’s go back to sausage & cream cheese stuffed mushrooms recipe. You can cook sausage & cream cheese stuffed mushrooms using 8 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Sausage & Cream Cheese Stuffed Mushrooms:
  1. Get 1.5 lbs white or crimini mushrooms (about 24 midsize)
  2. Take 1/2 cup water
  3. Take 1 lb breakfast sausage
  4. Get 1 (8 oz) block cream cheese - cubed
  5. You need 2 tbs mayonnaise
  6. Take 1/2 tsp dried thyme
  7. Use 2 tbs chopped green onions
  8. You need 2 cups shredded cheddar
Instructions to make Sausage & Cream Cheese Stuffed Mushrooms:
  1. Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap.
  2. Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F.
  3. Heat a large skillet over medium heat. Add sausage. Cook until browned breaking up to a fine crumble. Sprinkle with thyme and add minced mushroom stems about half way through cooking.
  4. Drain fat off sausage. Return to skillet over low heat. Stir in cream cheese and mayo until well blended. Add green onions. Gently stir to combine. Taste, add salt & pepper if desired. Let stuffing cool 15 minutes.
  5. Once cool, transfer to a gallon size ziploc bag. Squeeze out air and seal. Cut off one lower corner. Now you have a homemade piping bag.
  6. Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap.
  7. Top mushrooms with shredded cheese. Cover dish with foil. Bake covered 20 minutes. Remove foil. Bake 15 minutes more. Garnish with additional green onions for serving if desired. Enjoy!

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