STUFFED MUSHROOMS

Sausage Cream Cheese Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!

PREP:15 MINS COOK:35 MINS TOTAL:50 MINS

SERVES: 24 STUFFED MUSHROOMS

INGREDIENTS

• 20 - 24 extra-large white mushrooms, washed, dried with paper towel and stems removed

• 3 tablespoons olive oil divided

• 250 grams sweet Italian sausage casings removed

• 1/4 cup dry white wine

• 1/4 cup finely chopped scallions or green onions, (I use 3 stalks -- green and white parts)

• 3 large cloves garlic, minced (or 4 small-medium cloves)

• 1/4 teaspoon kosher salt

• 1/8 teaspoon freshly ground black pepper

• 1/4 cup Panko breadcrumbs, (or regular breadcrumbs) -- OPTIONAL! Leave out for low carb mushrooms

• 1/2 cup (125 grams) cream cheese

• 1/2 cup (125 grams) sour cream

• 3/4 cup freshly grated Parmesan cheese

• 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

• Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.

• Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.

• Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.

• Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.

• Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.

• Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.

• Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.

• Bake for 20 minutes, until the stuffing is browned and crusty.

• Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).

• Broil in the last 2 minutes to make the topping a little crispy.

NOTES ORIGINALLY PUBLISHED DECEMBER 27, 2017.

NUTRITION

Calories: 95kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 50mg | Vitamin A: 160IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 0.3mg