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Wednesday, December 29, 2010

Chew on This | Stuffed Mushrooms

I'm going retro!  Like 1970's retro.

It's always nice to bring an oldie, but a goodie, back.  Well, maybe stuffed mushrooms have never really gone away.  Or maybe they're totally blase`.

Whatever the case may be...no matter.  We're making stuffed mushrooms and I think you're gonna love them - oh yes!

Here's what you'll need: 
mushrooms, cream cheese, onion, bread, Worcestershire sauce, sausage, garlic powder, butter, salt, pepper and shredded cheese.

Start off by browning your sausage.  Breaking it up as it cooks

Add the chopped onions and garlic powder and pepper.

Sausage is browned.  Add your mushrooms.

Ohhhhh.  Now add the cream cheese.  Mix it in until it's creamy.

Parmesan cheese please.

Add the Worcestershire sauce.

Toss in the cubed bread.  This bread will suck up any excess liquid, making the mushroom stuffing thick.  Good gracious!

This is what it looks like when it's ready to be stuffed into the mushroom caps.  
Make sure you check the flavor now, you know, a little taste test.  You'll find that once you check the stuffing for perfect flavor, you'll probably be checking again.  And again.

Don't eat it all.  You won't have any left for the mushrooms.  

And stuff.

And bake.

If eating stuffed mushrooms is going retro....well, then I guess I'm totally trendy at the moment.

Here's the recipe:

Stuffed Mushrooms

2 packages stuffing mushrooms
1-8 ounce package cream cheese
1 large onion chopped
5-7 pieces whole grain bread – cut into small cubes
Worcestershire sauce
1 roll bulk zesty sausage
Salt and pepper and garlic powder
Shredded mozzarella cheese

Preheat oven to 350° F.  
Take stems and gills out of mushrooms. Save stems, chop them and place to the side.

Place mushroom caps on a prepared cookie sheet.  

Now, warm a skillet to medium-high and cook sausage.  While cooking make sure to crumble sausage.  Add a small amount of butter and then add chopped onion.  Cook until onion is soft and sausage is no longer pink. Add you mushroom stems.  Yes, these can be woody, but they'll soften and add a delicious flavor to the mixture.

Add garlic and Worcestershire sauce (add these ingredients to your taste – I add quite a bit). 

Next add dollops of cream cheese. Stir all ingredients to incorporate.  Add salt and pepper and garlic powder to taste.  Finally, add bread crumbs to thicken mixture.  
Stuff mushroom caps with mixture.  

Place into oven for 25 minutes or until mushroom caps are soft.  

At the very end add shredded cheese to top and place back in oven just long enough to melt cheese.

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