Award-Winning Savory Stuffed Mushrooms
Delight your guests with these award-winning, savory stuffed mushrooms, a delectable appetizer or meal option that boasts a rich blend of creamy cheese, flavorful pork sausage, and aromatic green onions. Perfectly oven-baked, these stuffed mushrooms were recognized at the Arizona State Fair for their harmonious balance of flavors and ease of preparation. Enjoy the melt-in-your-mouth goodness with or without a parmesan crust.
10
Servings
N/A
Calories
5
Ingredients
Ingredients
large stuffing mushrooms
20 (whole, stems removed)
cream cheese
8 ounces (chopped into small cubes)
bulk pork sausage
1 lb (crumbled)
green onion
1 bunch (chopped)
parmesan cheese
to taste (grated, optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet over medium heat, cook the crumbled bulk pork sausage until browned and fully cooked. Ensure the sausage is well crumbled throughout the process to achieve a fine texture.
3
Drain excess grease from the skillet, leaving a thin layer of oil remaining, which will enhance flavor.
4
Add the chopped green onions to the skillet and sauté them gently until slightly softened, approximately 2-3 minutes.
5
Reduce the heat to low and return the cooked sausage to the skillet. Introduce the cubed cream cheese into the mixture.
6
Stir the sausage, onions, and cream cheese consistently until the mixture becomes smooth and well-blended, ensuring that all elements are fully incorporated.
7
Prepare the mushrooms by removing their stems and gently filling each mushroom cap with the seasoned sausage and cream cheese mixture.
8
Arrange the stuffed mushroom caps on a baking sheet. If desired, top each mushroom with grated parmesan cheese for an extra layer of flavor.
9
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes. They are done when thoroughly heated, and the mushrooms slightly release their natural juices.
10
Optional: Finely chop and sauté the mushroom stems to use in an omelette or other dishes, along with any unused stuffing mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Award-Winning Savory Stuffed Mushrooms?
They are a savory appetizer or meal option featuring a blend of cream cheese, pork sausage, and green onions inside large mushroom caps.
What ingredients are required for this recipe?
The recipe requires 20 large stuffing mushrooms, 8 ounces of cubed cream cheese, 1 lb of bulk pork sausage, 1 bunch of chopped green onions, and optional grated parmesan cheese.
How many mushrooms does this recipe prepare?
The recipe is designed for 20 large stuffing mushrooms.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How long do the mushrooms need to bake?
Bake the stuffed mushrooms for 20-25 minutes until they are thoroughly heated.
How should the pork sausage be cooked?
Cook the crumbled bulk pork sausage in a large skillet over medium heat until it is browned and fully cooked.
Should I drain the grease from the sausage?
Yes, drain the excess grease, but leave a thin layer of oil in the skillet to enhance the flavor of the dish.
When should I add the green onions?
Add the green onions to the skillet after draining the sausage grease and sauté them for 2-3 minutes until softened.
How do I incorporate the cream cheese?
Reduce the heat to low, return the sausage to the skillet, and stir in the cubed cream cheese until the mixture is smooth and well-blended.
How do I prepare the mushrooms before stuffing?
Remove the stems from the mushrooms gently to create space for the sausage and cream cheese filling.
What can I do with the leftover mushroom stems?
The stems can be finely chopped and sautéed for use in omelettes or other side dishes.
Is the parmesan cheese topping mandatory?
No, the parmesan cheese is an optional addition to provide an extra layer of flavor and a crust.
Where was this recipe recognized for its quality?
This recipe was recognized at the Arizona State Fair for its balance of flavors and ease of preparation.
What texture should the sausage have?
The sausage should be well crumbled throughout the cooking process to achieve a fine texture for the filling.
How do I know when the mushrooms are done baking?
The mushrooms are ready when they are thoroughly heated and begin to slightly release their natural juices.
Can I use the extra stuffing mixture for anything else?
Yes, any unused stuffing mixture can be sautéed and used in an omelette or other dishes.
How many servings does this recipe provide?
This recipe provides approximately 10 servings.
What category of food is this recipe?
It is categorized as a Pork dish, specifically an appetizer or party food.
Can I prepare the cream cheese in a specific way?
Yes, chopping the cream cheese into small cubes before adding it to the skillet helps it blend more smoothly.
What makes the flavor of these mushrooms 'balanced'?
The balance comes from the combination of rich cream cheese, savory pork sausage, and aromatic green onions.
Is this a good recipe for guests?
Yes, it is specifically described as a delectable appetizer designed to delight guests.
What type of green onions should be used?
Use one bunch of fresh green onions, finely chopped.
Do I need any special equipment to make these?
You will need a large skillet for cooking the filling and a baking sheet for the oven.
Can these be served as a meal?
Yes, they are versatile enough to be served as either an appetizer or a meal option.
Should the skillet heat be high when adding cheese?
No, you should reduce the heat to low when adding the cream cheese to ensure a smooth, well-blended mixture without burning.
How should the mushrooms be arranged for baking?
Arrange the stuffed mushroom caps evenly on a baking sheet before putting them in the oven.
Does the recipe require salt or pepper?
The recipe relies on the seasoned sausage and cream cheese for flavor, but you can adjust seasonings to taste.
What is the preparation style for the mushrooms?
They should be whole with the stems removed.
Is this recipe easy to prepare?
Yes, one of the reasons it was recognized at the Arizona State Fair was for its ease of preparation.
Can I use bulk sausage other than pork?
The recipe specifically calls for bulk pork sausage, but you could experiment with other varieties if desired.