Easy appetizer.
Stuffed Mushrooms
15 large Cremini (button) mushrooms
1/2 lb. ground sausage
1/2 -8 ounce brick cream cheese, softened
1 cup seaseoned bread crumbs
Clean the mushrooms with a paper towel. Cut the stems off and hollow out the mushroom. Fry the sausage and drain the grease. In a medium bowl mix together the softened cream cheese with the sausage. Spoon the mixture into the mushroom caps. Pour the breadcrumbs onto a plate. Dip the sausage stuffed mushroom tops into the breadcrumbs. Place them on a cookie sheet and bake for 7-8 minutes or until the breadcrumbs begin to brown. Remove from the oven and let cool a couple of minutes before serving.
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