Description
These Sausage Stuffed Mushrooms are made tasty with Italian sausage, cream cheese, Gouda and freshly grated Parmesan cheese. They are a cinch to put together and the sausage stuffing can be made up to three days in advance.
Ingredients
- 18 Medium To Large White Button Or Cremini Mushrooms (stems Removed)
- Olive Oil
- 1 pound Italian Sausage, Casing Removed
- 1 Small Sweet Onion Finally Chopped
- 3 cloves Garlic, Minced
- ½ teaspoons Marjoram (may Substitute Oregano)
- ¼ teaspoons Sea Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 6 ounces, weight Cream Cheese, Cut In Small Cubes And Softened To Room Temperature
- ¾ cups Finely Shredded Gouda
- ¼ cups Fresh Grated Parmesan
- ¼ teaspoons Dried Parsley
Preparation
Preheat oven to 375ºF.
Using a broiler pan or screen over a baking sheet, place washed mushrooms cap side up on the screen. Lightly spray the mushrooms with olive oil. Bake 7 minutes. Remove from the oven let them remain cap side up for 15 minutes.
Meanwhile, in a large skillet over medium heat, brown the sausage. Right before the sausage is finished browning, add onion and cook for 2–3 minutes. Reduce heat to low and add garlic, marjoram, sea salt and fresh ground black pepper. Cook for 1 minute, stirring constantly. Add cream cheese and cook until melted, stirring constantly. Remove pan from the heat and stir in Gouda and Parmesan cheese.
Spoon evenly into drained mushroom caps. Sprinkle with parsley and bake for 15 minutes or until lightly browned on the top.
