Sausage Stuffed Mushrooms

My Dad has made these mushrooms for years. They are so delicious, and couldn't be any easier. These are great served as an appetizer or simply as a snack. Publix has their whole button mushrooms on sale as well as the Jimmy Dean sausage. The sausage was 2/$5 and if you used the $1/2 coupon in the Winter Savings booklet each roll was $2. I always keep sausage on hand. It is great browned and added to a can of baked beans or cooked and scrambled in some eggs. But, I digress. These mushrooms were fabulous. And I even have some stuffing leftover that I'm debating on how to use.



1 16-oz. package whole mushrooms
1 16-oz. package Jimmy Dean sausage
2 cups shredded mozarella cheese (I used 1/2 white cheddar, 1/2 mozz)

Brown the sausage in a skillet. Remove and drain on paper towels. Meanwhile, clean the mushrooms and remove the stems. Chop stems and saute in skillet over medium heat in sausage drippings. Add the sausage back to the pan and fold in the cheese until melted.

Put mushroom caps on a broiler pan or baking pan fitted with a wire rack (I put my cookie cooling rack- make sure yours is oven proof- on top of my baking sheet). This allows the juice from the mushrooms to drip down. Bake in a 350 degree oven for 20-30 minutes or until the mushrooms are tender.


Thanks Dad!


Enjoy!