Super Simple Stuffed Mushrooms
Fresh mushrooms are stuffed with cream cheese, Italian sausage and sherry wine and topped with crunchy bread crumbs.
Ingredients
- 16 oz whole fresh mushrooms white button, cremini or portobello (baby bella)
- 12 oz Italian sausage or breakfast sausage fresh, loose sausage from the meat counter is best
- 8 ounces full fat cream cheese softened
- 2 tbsps sherry wine or sherry cooking wine
- ⅓ cup bread crumbs This ingredient is optional. To prepare this recipe gluten free, skip the breadcrumbs or use gluten free breadcrumbs.
- cooking spray
Instructions
- Preheat the oven to 375 degrees.
- Clean mushrooms using a damp paper towel to remove the dirt. Remove the mushrooms stems.
- Cook the sausage in a skillet on medium heat until lightly browned on the outside. Use a spatula to crumble the sausage.
- Once the sausage is browned, turn the heat to medium-low and add the cream cheese and sherry wine and stir until thoroughly combined.
- Place the mushroom caps on a baking sheet or glass casserole dish sprayed with cooking spray.
- Stuff the mushrooms with the cream cheese/sausage mixture.
- Pour the remaining breadcrumbs into a small bowl. Roll the top of each stuffed mushrooms in the breadcrumbs to coat the topping.
- Once all of the tops of the mushrooms have been coated with breadcrumbs, spray all of the stuffed mushrooms with cooking spray and bake for 30 minutes or until the mushrooms are cooked and the breadcrumbs are slightly browned.
Notes
Garnish with fresh herbs like chopped fresh parsley or chopped fresh rosemary.
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