Only 3 ingredients…Hey, I’ve got an APP for that!
- 1 (8 oz.) pkg. of cream cheese
- 2 pkgs. white mushrooms
- 1 lb. of ground sausage (the Hot kind)
Brown the sausage in medium sized pan. Notice my handy dandy ‘meat masher’ from Pampered Chef (see image 2). I love that thing!
While the meat is browning wipe any debris off of mushrooms with a damp paper towel. Removed stems from mushrooms and discard or save for soup.
After sausage is browned, drain well. Return sausage to pan and add block of cream cheese. Mix thoroughly (see image 5).
Line a Jelly Roll style baking pan with a few layers of paper towels. (The mushrooms sweat when they cook.) After filling has cooled just a little bit, stuff the mushroom caps with the sausage and cream cheese mixture (see image 6).
Since we used the Hot style sausage no other seasoning is necessary. Bake the mushrooms @ 375* for about 20 minutes, until they are brown and bubbly.