Stuffed Mushrooms

These are the perfect party appetizer. Everybody loves them, even people who say they don’t like mushrooms or sausage have raved about these stuffed mushrooms. The best part is that they’re incredibly easy to make! The only downside is that you might eat them all before they even make it to your guests!

Ingredients

• Baby bella mushroom caps (2 lbs)

• 1 tube Jimmy Dean hot sausage

• 1 yellow onion, finely diced

• 5 cloves garlic, minced

• 8 oz cream cheese, softened

• ½ cup Parmigiano Reggiano, finely grated

• 2 TB fresh parsley, finely chopped

• Tony’s Creole seasoning, to taste

• 2 tsp Worcestershire sauce

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with foil or grease it with oil. Clean the mushrooms and remove the stems.

2. In a skillet over medium heat, cook the diced onion until softened, about 5 minutes. Add the minced garlic and cook for about 30 seconds until fragrant. Remove from the pan and set aside.

3. In the same skillet, cook the Jimmy Dean hot sausage, breaking it up with a spoon and letting it get nicely browned and a little crispy.

4. In a large bowl, add the softened cream cheese, Parmigiano Reggiano, parsley, Worcestershire sauce, and Tony’s Creole seasoning. Add the cooked sausage and the onion and garlic mixture. Mix everything together until well combined.

5. Fill each mushroom cap generously with the sausage mixture and place them on the prepared baking sheet. If you are making a large batch, use two pans and put the larger mushrooms on one pan and the smaller ones on the other so you can remove the smaller ones when they finish cooking.

6. Roast for about 30–45 minutes, until the mushrooms are tender and cooked through. If the tops start to get too brown before the mushrooms are done, loosely cover the pan with foil and continue cooking.

7. Sprinkle with a little extra Parmigiano Reggiano and parsley before serving if desired.