Looking for a crowd-pleasing appetizer with big flavor in a bite-sized package? These sausage-stuffed mushrooms made with Kountry Boys Ground Sausage are the perfect way to kick off any gathering — whether you’re hosting a backyard BBQ or bringing a dish to the church potluck.
Difficulty: Easy
Prep: 20 minutes
Cook: 45 minutes
Total: 65 minutes
Serves: 12
Ingredients
2 12-ounce packages baby bella mushrooms
1 8-ounce package cream cheese
1 8-ounce package Kountry Boys Ground Sausage, Original or Hot
1/4 cup panko breadcrumbs
4 tablespoons chopped Italian parsley
1 8-ounce package cream cheese
1 8-ounce package Kountry Boys Ground Sausage, Original or Hot
1/4 cup panko breadcrumbs
4 tablespoons chopped Italian parsley
Method
Preheat oven to 350 degrees.
Clean mushrooms under cool running water. Remove stems and reserve.
In a frying pan, cook sausage over medium-high heat until brown, breaking into small pieces with a wooden spoon.
While the sausage cooks, put the cream cheese in a mixing bowl. Mince the mushroom stems and add to the bowl.
Once the sausage is cooked, add it straight to the mixing bowl. Season with salt and pepper, to taste, and mix with a wooden spoon.
Place the mushroom caps, top side down, onto a 9 x 13" baking sheet (with sides) or casserole dish. Spoon the sausage mixture into each cap, creating a generous mound.
Add a small amount of water to the baking sheet — just enough to cover the bottom — then bake for 30 minutes, or until the tops are crusty and the mushrooms have turned dark.
Plate the mushrooms, top with Italian parsley and serve immediately.
Clean mushrooms under cool running water. Remove stems and reserve.
In a frying pan, cook sausage over medium-high heat until brown, breaking into small pieces with a wooden spoon.
While the sausage cooks, put the cream cheese in a mixing bowl. Mince the mushroom stems and add to the bowl.
Once the sausage is cooked, add it straight to the mixing bowl. Season with salt and pepper, to taste, and mix with a wooden spoon.
Place the mushroom caps, top side down, onto a 9 x 13" baking sheet (with sides) or casserole dish. Spoon the sausage mixture into each cap, creating a generous mound.
Add a small amount of water to the baking sheet — just enough to cover the bottom — then bake for 30 minutes, or until the tops are crusty and the mushrooms have turned dark.
Plate the mushrooms, top with Italian parsley and serve immediately.