I’ve been hanging on to this recipe for a while, I’ve made it a couple of times – but I hadn’t yet snapped a photo of it. Recently I’ve had these at a wedding reception and a bridal shower and I thought.. Ok – I’ve got to get the recipe out to share. If you like mushrooms, you will love these!
Source: Deseret News Recipes
2 (16 oz) packages of whole mushrooms
1/2 c. finely chopped onion
1 lb. sausage
3/4 tsp. salt
1/2 tsp crushed garlic
1/4 tsp. black pepper
1/2 c. unflavored bread crumbs
1 c. shredded mozzarella cheese
4 oz. cream cheese
1 egg
1/4 c. parmesan cheese
Preheat oven to 325. Pull stems out of mushrooms, set aside on cutting board. Line a 13×9 pan with foil, and place mushroom caps upside down in the pan. Chop the pulled stems into fine pieces. In a separate large frying pan, cook sausage, chopped mushroom stems, onion, salt, pepper, and garlic until sausage is fully cooked an no longer pink. Break up sausage while cooking, to get the sausage into small fine pieces. Drain off excess fat, and pour sausage mixture into a large mixing bowl. After sausage mixture has cooled slightly, add bread crumbs, egg, cream cheese, and mozzarella. Mix well. Spoon sausage mixture into mushroom caps, then push mixture into mushroom with your fingertip. Sprinkle top with parmesan cheese. Bake for 8-10 minutes or until golden brown.
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