These sausage and cream cheese stuffed mushrooms will be the hit of any party. Every time I make them everybody wants the recipe. This is the first time I've shared with such a big crowd. Enjoy!
Ingredients
- ground sausage: 1 pack (12 ounce pack)
- mushrooms: 18 piece (fresh)
- cream cheese: 2 packages (8 ounce packages, softened)
- dry bread crumbs: 0.75 cup
- red wine: 1 cup
Metric Conversion
Stages of cooking
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Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
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Preheat oven to 325 degrees F (165 degrees C).
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Clean the mushrooms. Remove, chop and reserve the stems.
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In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
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Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
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Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.
