Sausage and Cream Cheese Stuffed Mushrooms recipe


  • 15 whole Mushroom Caps
  • 1 pound Pork Sausage
  • 1 block (8 Oz. Size) Cream Cheese
  • 3 cups Chicken Stock

Cooking Instructions

Clean mushroom caps thoroughly. Remove sausage from casing (if necessary). Mix sausage and cream cheese together in bowl.

Bring chicken stock to a simmer. Soak mushroom caps in simmering stock for 10-12 minutes.

Fill soaked mushroom cap with sausage and cream cheese mixture.

Preheat oven to 400ºF. Place filled mushroom caps on nonstick baking sheet.

Bake for 12-15 minutes (or until sausage is golden brown). Remove from oven, serve and enjoy.

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