Stuffed Mushrooms

My mom has been making these for years, and they are always a hit no matter when they are served.  I personally love them for a party, because they can be easily made ahead, and refrigerated until you’re ready to bake them.  I mean – who wants to spend their whole party in the kitchen?! Not me!


1 or 2 packages Crimini or White Mushrooms (large enough to stuff)

1 package 8oz Cream Cheese

1 lb Jimmy Dean Pork Sausage (this one)

1/2 cup grated Parmesan Cheese (for topping)

2-3 tbsp Fresh Herbs (Thyme or Sage)

Preheat your oven to 350°.  In a medium sized pot, brown the sausage over medium-medium high heat until completely cooked. Remove the pot from the heat, and add in the package of cream cheese.  Mix together well (the heat of the cooked sausage should melt the cream cheese).  Meanwhile, remove the stem from the mushroom, so you are able to stuff them with the mix.  Place the mushrooms “hollow-side” up in a 9″ x 13″ pan, cover with a paper towel, and microwave for 30 seconds.  Gently dab the moisture off of the mushrooms, then place a new paper towel over them and microwave again for 30 seconds.  Again, dab the moisture.  Stuff with the cream cheese and sausage mixture, and top Parmesan cheese and herbs.


When you are almost ready to serve these, bake for 20-25 minutes (until they are hot and bubbling).  Serve immediately, and enjoy!


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