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Monday, September 12, 2011

Appetizers and Snacks -- Day 1

I love FALL!  It is by far my favorite season for many reasons.  The weather, the holidays, the football, Fall Festival, soups, parties.........so many fabulous things about fall!  In honor of my favorite season I will be sharing a new appetizer recipe each day this week.  Perfect for your next tailgate, football watch party, Halloween party or family gathering.

Sausage Stuffed Mushrooms


24 oz . white button mushrooms
½ small yellow onion, finely chopped
4 oz. cream cheese
½  lb. pork sausage
½ tsp red pepper flakes
1 clove garlic
Salt and pepper to taste
¼ grated Parmesan cheese

Clean mushrooms by wiping with damp paper towel.  Remove stems and reserve half of them.  Chop the reserved mushroom stems finely.  Use ¼ tsp to scoop out a little more of the mushroom cap, being careful not to break through mushroom.  Place mushrooms open side down on a cookie sheet.  Bake at 350 for 10 minutes.  Remove from oven and let cool.  In the mean time brown sausage in skillet, remove meat from skillet to paper towel lined plate to drain.  Discard drippings from pan.  Put a little olive oil in pan.  Over medium high heat saute chopped mushroom stems and onions.  Add the sausage back into the pan, add cream cheese and stir until melted.  Add grated garlic, red pepper flakes and salt and pepper to taste.  Remove from heat and let cool.  When cool add Parmesan cheese.  Turn mushroom caps open side up and fill with sausage filling.  Bake at 375 for 15-20 minutes or until golden brown.

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