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Before you jump to Sausage & Cream Cheese Stuffed Mushrooms recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.
Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to resolve the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.
Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
The kitchen alone gives you many small methods by which energy and money can be saved. Efficient living is something we can all do, without difficulty. Mostly, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to sausage & cream cheese stuffed mushrooms recipe. To cook sausage & cream cheese stuffed mushrooms you need 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Sausage & Cream Cheese Stuffed Mushrooms:
- Use 1.5 lbs white or crimini mushrooms (about 24 midsize)
- Prepare 1/2 cup water
- Use 1 lb breakfast sausage
- Use 1 (8 oz) block cream cheese - cubed
- Prepare 2 tbs mayonnaise
- Use 1/2 tsp dried thyme
- Use 2 tbs chopped green onions
- Get 2 cups shredded cheddar
Instructions to make Sausage & Cream Cheese Stuffed Mushrooms:
- Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap.
- Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F.
- 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.
- 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.
- 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.
- Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap.
- 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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