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Simple Sausage Stuffed Mushrooms

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Ingredients

Adjust Servings:
1 lb regular sized mushroom (remember finger food)
1 lb jimmy dean sausage, hot is the best
fresh grated asiago cheese or parmesan cheese

Nutritional information

316.3
Calories
249 g
Calories From Fat
27.7 g
Total Fat
9.8 g
Saturated Fat
53.7 mg
Cholesterol
612.9 mg
Sodium
4.5 g
Carbs
0.8 g
Dietary Fiber
1.2 g
Sugars
12.8 g
Protein
113g
Serving Size

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Simple Sausage Stuffed Mushrooms

Features:
    Cuisine:

    This is the BEST way to make stuffed mushrooms!! I also mash in some cream cheese with the sausage. The sausage drippings soak into the mushrooms while cooking. YUM!!!!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Simple Sausage Stuffed Mushrooms, So many stuffed mushroom recipes call for mixing, chopping and pre-cooking the sausage This one is so simple the little ones can help out It takes just a matter of minutes to get them ready to pop in the oven Since the sausage actually cooks in the mushroom the sausage flavor is bolder Hope you enjoy as much as we do!, This is the BEST way to make stuffed mushrooms!! I also mash in some cream cheese with the sausage The sausage drippings soak into the mushrooms while cooking YUM!!!!, I can’t believe that such simplistic ingredients can bring forth such a tasty little appetizer These were awesome! Gobbled up in no time Thanks!


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    Lightly Spray a Rimmed Baking Pan With Pam.

    3
    Done

    Remove and Discard Mushrooms Stems.

    4
    Done

    Rinse Mushrooms and Place on Pan.

    5
    Done

    Stuff Mushrooms With Uncooked Sausage (trust Me).

    6
    Done

    Top Mushrooms With a Dusting of Grated Cheese and Place in Oven For Approximately 30 Minutes or Until Sausage Is Cooked Through and Cheese Is Toasty Brown.

    7
    Done

    Serve These Warm.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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