Monday, September 12, 2011

Sausage Stuffed Mushrooms

1 package 10-12 oz white button mushrooms
1/2 lb ground breakfast sausage
1 shallot, minced
4 Tablespoons butter
4 oz cream cheese, cut into small pieces
6 Ritz crackers, crushed
1/2 teaspoon dried sage
salt and pepper to taste
Sprinkle of parmesean cheese, optional
Wipe mushrooms clean with a damp towel. Take stems off and finely chop, set aside.
Melt butter in large saucepan and add sausage and shallot. Cook till sausage is almost done ( it will cook more in the oven) Add cream cheese, crushed crackers, sage, salt and pepper. Fill caps and bake in 350 oven for approx. 20 minutes. Place under broiler for a couple minutes if you like the topping a bit crispy..

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